Cashew Pulao

These rice dishes – known in Persia, Turkey and elsewhere under the names pilav, pilau, pilaf – always use the highest quality long-grain rice. In India, it is, of course, Basmati rice and in Thailand, Jasmine rice. There are many recipes for this dish; the following with cashew nuts will certainly be appreciated by vegetarians, who can add raita or plain yoghurt to it.

You will need:

1-2 tablespoons of olive oil
1 chopped onion
1 crushed garlic clove
1 large grated carrot
400 g Jasmine rice, soaked for 20-30 minutes
1 teaspoon cumin
2 teaspoons ground coriander
2 teaspoons black mustard seeds
1 teaspoon cardamom powder
450 ml vegetable stock
1 bay leaf
120 g unsalted cashew nuts
Salt and pepper to taste
Fresh coriander sprigs for garnish

Procedure:

Heat the olive oil in a wok over medium heat. Add the chopped onion, crushed garlic, and grated carrot, and sauté for 3-4 minutes until softened. Drain the soaked rice and add it to the pan. Stir for 2 minutes, ensuring the rice grains are well-coated with oil. Pour in the vegetable stock, add the bay leaf, and season with salt and pepper to taste. Bring to a boil. Once boiling, reduce the heat to low, cover the pan tightly, and let it simmer for 10-12 minutes. After cooking, remove the pan from the heat, but do not uncover it. Let it stand for 5 minutes to finish steaming.

Check if the rice is cooked; there should be small holes on the surface as steam escapes. Discard the bay leaf. Stir in the cashew nuts and adjust the seasoning if necessary. Transfer the pulao to a warm serving plate, garnish with fresh coriander, and serve hot.
Enjoy your meal!

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