Name: Cashew and onion pilau
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Cuisine: indian
Ingredients: 40.00 ml ghee; 2 red onions, halved, thinly sliced; 2 tsp yellow mustard seeds; 187.50 ml raw cashews; 62.50 ml natural flaked almonds; 16.25 gm shredded coconut; 600.00 gm Basmati rice; 3 cardamom pods, bruised; 1 cinnamon stick; 8 fresh curry leaves

Cashew and onion pilau

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Fragrant Indian pilau pairs perfectly with spicy curries.

Ingredients:

40.00 ml ghee
2 red onions, halved, thinly sliced
2 tsp yellow mustard seeds
187.50 ml raw cashews
62.50 ml natural flaked almonds
16.25 gm shredded coconut
600.00 gm Basmati rice
3 cardamom pods, bruised
1 cinnamon stick
8 fresh curry leaves

Instructions:

In a medium heavy-based saucepan over medium heat, melt ghee. Add onion and cook for 10 to 12 minutes until softened but not browned. Stir in mustard seeds and cook for 2 minutes until they start to pop. Transfer to a heatproof bowl.
Toast cashews, almonds, and coconut in a pan for 5 minutes, shaking occasionally, until coconut turns golden. Transfer to onion mixture and keep covered to stay warm.
In a pan, combine rice, 4 cups cold water, cardamom, cinnamon, and curry leaves. Bring to a boil over high heat, then cover and simmer on low for 10 to 12 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork, then let it stand covered for 2 minutes before serving.
Remove the fragrant cinnamon stick and cardamom pods. Incorporate the onion mixture into the rice, seasoning with salt and pepper. Gently toss the pilau to mix well before serving.

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