Fruit and nut pilau recipe
- Cuisine: Indian
- Prep Time: 40 min(s)
- Cook Time: 10 min(s)
- Serves 6
An Anglo-Indian style curry served with an aromatic fruit and nut pilau. The addition of tomato and coconut balance the more pungent Indian spices, and creates a deliciously smooth and surprisingly simple Goa-inspired seafood curry. Gilbert matches it with a sweet and nutty rice accompaniment. To really top it off, serve with mango chutney.
Serve Gilbert's fruit and nut pilau with his prawn and coconut prawn curry.
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Ingredients1 cup basmati rice
1 medium-sized red onion, halved, finely sliced
6 tbsp peanut oil
1 cup mixed dried fruit and nuts (a mix of peanuts, cashews, walnuts and sultanas)
1 cinnamon stick
1/2 tsp saffron powder
1 tsp salt
2 bay leaves
PreparationWash the rice and leave soaking in a saucepan of water for 30 minutes.
Heat the oil in a wide, heavy-based pan or wok. Add the onions and fry until reddish brown. Remove from pan, leaving the residual oil behind.
Add the nuts, dried fruit and cinnamon to the pan, and gently fry. Drain the rice and add to pan, stirring well.
Add the saffron to 2 cups of warm water and stir to dissolve. Return the cooked onions to the pan, pour the water over the top and add the salt.
Cover the rice with a lid and simmer gently for about 10 minutes or until water is absorbed and the rice is cooked.
Turn off the stove and remove lid when done. Cover the rice with a clean tea towel. Replace the lid and set aside until ready to eat. (The tea towel absorbs any moisture that may collect under the lid.)
If you enjoyed this Fruit and nut pilau recipe then browse more Indian recipes, side dish recipes, rice recipes, harvest recipes, fruit recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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