Cashew pulao (kaju pulao)

A colourful fluffy rice dish flavoured with cardamom and clove, and dotted with cashews and dried fruit.

• serves

  4

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• ¼ tsp saffron threads
• 125 ml (½ cup) milk, warmed
• 40 g ghee
• 2 onions, thinly sliced
• 300 g (1½ cups) basmati rice
• 4 cardamom pods, crushed
• 2 cloves
• 625 ml (2½ cups) vegetable stock
• 75 g (½ cup) unsalted cashews, roasted
• 80 g (½ cup) currants 

Standing time 10 minutes

Instructions

• Place saffron and milk in a small bowl and stand for 10 minutes.
  
• Meanwhile, heat ghee in a large frying pan over medium heat. Add onions and cook, stirring occasionally, for 10 minutes or until caramelised. Transfer to a bowl.
  
• Place rice in a saucepan with saffron mixture, cardamom, cloves and stock. Cover with a tight-fitting lid and bring to the boil. Reduce heat to low and cook for 12 minutes or until steam holes appear on the surface and rice is tender.
  
• Remove from heat. Set aside, covered, for 10 minutes, then discard cardamom and cloves. Gently fluff rice with a fork. Stir in caramelised onions, cashews and currants, then serve immediately.

Photography Brett Stevens

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.