I’m so excited to share this recipe with you. I never thought that I’d be able to make an authentic dish that actually tasted somewhat like the original. But, after making this pilau rice, I proved myself wrong! Whilst making this, my kitchen was filled with the lovely smell of an Indian curry house, and it tastes so similar to actual Indian pilau it’s crazy! The nuts are soft and flavourful, the rice is so so good and it’s slightly sticky so it’s easy enough to eat with chopsticks. Naturally, this tastes great served with a curry but also tastes amazing with some sautéed veggies or even eaten on its own.
I had to buy quite a few new herbs and spices to make this, but it was definitely worth it!
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
- 1 tbsp olive oil
- 1 small onion, diced
- 4 cardamom pods
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 3 cloves
- 1 tsp turmeric
- 100g unsalted cashew nuts
- 300g basmati rice, rinsed well
- 550ml water
- 1/2 tsp salt
- 2 bay leaves
- Heat a large, oiled pan over medium heat. Sauté the onion for 5 minutes.
- Meanwhile, using a pestle and mortar, crush the cardamom pods, cumin seeds and coriander seeds.
- Add the crushed cardamom, cumin and coriander. Also stir in the cloves and turmeric and cook for 2 minutes until fragrant.
- Stir in the cashews and rice until nicely coated. Then add 550ml boiling water.
- Add the salt and bay leaves.
- Cover the pan and let simmer for 15 minutes, stirring occasionally.
- Remove the pan from the heat and leave for 2-3 minutes with the lid on.
- Remove the bay leaves, fluff with a fork and then serve.
Each serving approximately contains:
- Calories: 444 kcal
- Fat: 15.3g
- Carbohydrates: 68.5g
- Protein: 10.7g