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Cashew and Raisin Pulao

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Cashew and Raisin Pulao

Cashew and Raisin Pulao

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1.5 cup of Basmati rice
  • 2.25 cup of water (3 cups, if using pan method)
  • 1.5 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

Method
 

  1. Soak rice in water for about 15 minutes.
  2. Melt ghee in the pressure cooker and roast cashews and raisins separately until golden brown. Drain and set aside.
  3. In the remaining ghee, temper the cloves, cinnamon and bay leaf. Add sliced onions and cook until translucent.
Pressure Cooker method
  1. 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.
  2. At this point, add the whistle and reduce heat to lowest setting.
  3. Cook for 10 minutes, then remove from heat and let the pressure reduce by letting excess steam out.
Pan Method
  1. 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.
  2. 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!
  1. Toss in the fried cashews, raisins and chopped coriander and serve hot!