There are days when you find that your refrigerator is almost empty, and on these days, even without any produce at hand, you can still make yourself a delicious and indulgent meal. Case in point: this absolutely rich and simple Cashew and Raisin Pulao.
This dish is inspired by the stunning Kashmiri Pulao, but not as complex nor requiring too many whole spices. I usually make these on particularly indulgent weekends and usually pair it with this deliciously sinful Methi Paneer. They go perfectly together, the soft, fragrant rice topped with crunchy and sweet nuts and raisins, and the creamy, slightly spicy curry soaked paneer cubes – a match made in heaven!
If you are looking to make this Vegan, simply swap the Ghee (Clarified butter) with regular vegetable oil. Make it healthier by dry roasting the nuts, and reducing the amount of oil in the rice! But the source of the indulgence in this dish comes from the fragrance and creaminess of the ghee!
There are three ways to cook rice:
- Pressure cooker – the most commonly used method in India
- Electric Rice cooker – the second most commonly used method in India
- Regular pan/pot with lid – takes a bit longer, but works just as well.
Follow the method that you are used to best.
Usually, the nuts and raisins are cooked along with the rice, which means they’ll be softened. But I like them crunchy, so in this Cashew and Raisin Pulao, the fried cashew and raisins are stired in at the end, just before serving, so they offer a nice contrast in texture to the soft, cooked rice.
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.