This recipe I had wanted to try every since I laid my eyes on it. It is so beautiful with all the colors and textures and a good mix of sweet and savory. This recipe is not my original because I had no clue how to make it so it’s an adaptation of one I saw on Video Jug. Their measures are all metric so I tried to convert it a little, as i primarily use the old system to cook. This recipe makes quite a bit, but is very impressive when served.
- 1 cup basmati rice
- 1/2 cup cashew nuts
- 3 Tbsp vegetable oil
- 4 cloves
- 2 cardamom pods
- A cinnamon stick broken in half
- 1 tsp cumin seeds
- 1 medium onion diced
- 1/2 cup raisins
- 1 tsp turmeric powder
- 1 tsp saffron threads
- 2 cups boiling water
- salt to taste
- 1 tbpsn olive oil
- 1 red onion sliced thinly in rounds
- 1 bunch of coriander, flat leaf parsley
Dice onions while 2 cups of water is boiling in a small pot with saffrom threads.
Wash and drain the rice.
In a large skillet or wok heat 3 tbspn of oil on medium high. Add nuts, cloves, cardamoms,cumin seeds and cinnamon and fry for 2 minutes.
Add the shallots and fry for 2 minutes, till they are translucent. Add the raisins, salt and turmeric and stir for a few seconds. You have to constantly stir
this mix so nothing chars or burns.
Add washed rice and stir well until all the grains have been coated with the spices.
Add the saffron boiling water to the other ingredients. Cover, and turn the heat to low, allowing the rice to cook for about 12-15 minutes.
While rice is cooking, slice onion (into loops) and brown well in a little oil. Wash and chop coriander. Keep both aside, ready for garnishing at the end.
When the rice is done, top with fried onion and coriander.