Cardamom & Coconut Pilau

1. 1

   Rinse the rice, until the water runs clear. Place the rice in a bowl and cover with cold water. Set the rice aside for one hour to soak. Drain the rice.

2. 2

   Heat half of the oil in a saucepan using a high heat. Add the onion. Stir and cook the onion for about ten minutes, until crisp. Remove the onion and drain on paper kitchen towel.

3. 3

   Heat the remaining oil over a low heat. Add the cinnamon stick, cardamom pods and cumin seeds. Cook for about 30 seconds to release the aromatics.

4. 4

   Add the rice, pistachios and raisins to the spices. Cook for about a minute. Everything should be coated and glossy from the oil.

5. 5

   Add the water and salt. Bring to the boil using a high heat. Reduce heat to medium and cook for another 10 minutes.

6. 6

   Reduce the heat to low. Cover the saucepan with 2 thicknesses of aluminum foil and cover tightly with a lid.Continue to cook for about another 10-15 minutes, or until tender. Separate the rice grains using a fork.

7. 7

   Meanwhile -- place the coconut in a frying pan over a medium heat. Stir and toast the coconut for 1 to 2 minutes. Be careful not to burn the coconut.

8. 8

   Place the rice in a serving bowl. Top with the fried onions and toasted coconut. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.