Rice Pilaf with Raisins and Nuts
Kashmiri pulao is a fragrant basmati pilaf with whole spices, saffron and a touch of orange blossom water. It is finished with toasted cashew nuts, pistachios and small raisins, so each spoonful alternates between soft rice, something crunchy and something sweet.
The pilaf has roots in the Mughal court kitchen of North India and is related to Persian pilau. It is served as a side to curry, grilled meat or a spread of lentil dishes, but can also stand as a light main course with some yoghurt alongside.
The important thing is to let the rice finish cooking under the lid so the grains come out loose and fluffy rather than mushy. The spices go in whole — they release flavour but are not usually eaten.
Ingredients
Serves 4–6
- 2 tbsp ghee (or vegetable oil)
- 6 green cardamom pods
- 5 whole cloves
- 1 cinnamon stick, 7 cm, broken in 2
- ¼ tsp peppercorns, lightly crushed
- ¼ tsp saffron threads
- 375 g basmati rice
- ¼ tsp salt
- ½ tsp orange blossom water (can be omitted)
- 600 ml water
- 25 g small raisins
- 25 g toasted cashew nuts
- 25 g pistachio nuts
Directions
Heat the ghee or oil in a large sauté pan over low heat. Add the cardamom pods, cloves, cinnamon stick and crushed peppercorns. Stir and leave the spices to fry for 2 minutes until fragrant. Take care they do not burn.
Add the saffron threads and basmati rice. Stir constantly for 1 minute so the rice is coated in fat and absorbs some of the spice aroma.
Pour in the salt, orange blossom water and the measured water. Stir through and bring to the boil.
Reduce the heat, put the lid on the pan and leave the rice to simmer undisturbed for 15 minutes. Do not lift the lid during this time — the steam must stay in the pan.
Remove the pan from the heat. Gently loosen the rice with a fork and check that all the water has been absorbed. Fold in the raisins.
Lay a clean, dry tea towel over the pan and put the lid back on. Leave the rice to rest for 5 minutes. The tea towel absorbs excess steam so the grains stay loose.
Fold in the cashew nuts and pistachios just before serving. Serve immediately while the dish is warm.
Notes
Active time about 5 minutes, total time about 25 minutes.
The cardamom pods, cloves and cinnamon stick are not eaten — set them aside on the plate, or pick them out before serving if you want to spare your guests.
Orange blossom water gives a floral undertone. It can be left out, or replaced with a little rose water for a different profile.
Swap the cashews and pistachios for almonds or hazelnuts if that is what you have. Toast them dry in the pan first to bring out the flavour.
The pilaf will stay warm under the lid for 10–15 minutes without coming to any harm. Leftovers can be reheated with a splash of water in the pan.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
Tamarind Chutney
