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.
Cashew and Raisin Pulao
- Prep Time:5m
- Cook Time:25m
- Total Time:30m
- Serves: 2
Ingredients
- 1 1/2 c of Basmati rice
- 2 1/4 c of water (3 cups, if using pan method)
- 1 1/2 tbsp. ghee (substitute with oil)
- A handful each of cashew nuts and raisins.
- 4 -5 cloves
- 1 stick cinnamon
- 1 bay leaf
- 1 onion, sliced finely
- Fresh coriander, chopped, for garnish
- Salt to taste
Instructions
- Soak rice in water for about 15 minutes.
- Melt ghee in the pressure cooker and roast cashews and raisins separately until golden brown. Drain and set aside.
- In the remaining ghee, temper the cloves, cinnamon and bay leaf. Add sliced onions and cook until translucent.
Pressure Cooker method
- Add the soaked rice along with its water, cover (without the whistle) and cook on high heat until you see the steam coming off the spout.
- At this point, add the whistle and reduce heat to lowest setting.
- Cook for 10 minutes, then remove from heat and let the pressure reduce by letting excess steam out.
Pan Method
- Soak rice for another 15 minutes (30 minutes in total). Add soaked rice along with its water, cover with a lid and let it come to a rolling boil.
- Reduce heat to low and let it simmer for about 15 minutes or until all the water is gone and rice is perfectly cooked
Serve!
- Toss in the fried cashews, raisins and chopped coriander and serve hot!
Amanda says
I must try this dish. Thank you for including cooking options. It will give me a chance to try out my Insta Pot.
Tina Dawson says
Oh yeah, that’d be great Amanda! I hope you like it!
Lisa | Garlic + Zest says
This sounds so different and interesting. i want to make it this weekend! What a great combo!
Tina Dawson says
Thanks so much Lisa, it’s quite delicious!
Platter Talk says
Another new recipe for me to try. Maybe with grilled chicken or lamb… thanks.
Tina Dawson says
It’d be great with both!!! 🙂
Michele @ Flavor Mosaic says
I am going to fix this wonderful dish this week.
Tina Dawson says
Yaay Michele, I hope you like it!
Debi at Life Currents says
This looks amazingly delicious! What a wonderful flavor combination! Sweet raisins, nutty cashews, fragrant rice! yum!
Tina Dawson says
Thanks so much Debi! I hope you try it!