Cashew and Raisin Pulao.

    In India, rice is consumed in great quantities by all members of society. There are numerous ways in which it can be
    prepared. Cashew and Raisin Pulao is one of them. This rice makes a very good accompaniment to many chicken and
    vegetarian dishes and can be eaten on its own too.

    Serves 6:
    Preparation Time: 30 minutes (Plus 1 hour for soaking rice and raisins.)

  • Basmati Rice – 2 cups
  • Raisins, soaked in water – ½ cup
  • Ghee – 5 tablespoon
  • Clove – 4
  • Cardamom – 4
  • Cinnamon Sticks – 3
  • Green Chillie – 2
  • Cashew Nuts – ½ cup
  • Turmeric – 1 teaspoon
  • Sugar – 2 tablespoon
  • Salt – 2 teaspoon or to taste.
  • Water, warm – 3½ cups

  • Wash and soak rice for 1 hour. Soak the raisin in water for 1 hour, drain water and keep aside.

  • Heat ghee in a pan. Add 4 cloves, 4 cardamom, 3 cinnamon sticks, 2 green chillie and fry for a minute.

  • Add cashew nuts, soaked raisins and stir for 10 seconds. Then add the rice, 1 teaspoon turmeric and stir gently.

  • Add 3 ½ cups of warm water. Use the same measuring cup for measuring both rice and water!

  • Add 2 tablespoon sugar, 2 teaspoon salt and mix well. Cover with a lid and allow to cook over medium heat. Cook rice
    for 10-15 minutes or until rice becomes soft.

  • Garnish with few chopped cashew nuts on top and serve hot.

    Vegetarian Pulao or Chicken/Mutton/Prawn Pulao can be made in the same way. Simply substitute cashew nuts and
    raisins with lightly fried vegetables, diced chicken/mutton pieces or prawns. Add onions when making other Pulao

    This Pulao (and most other Pulao) can be made in advance and refrigerated for a day or two!