Cranberry and Cashew Pilaf
Cranberry and Cashew Pilaf
Rice flavoured with nuts and dried fruits by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Cooking Time 20 minutes
  • Yield 4 to 6 servings
  • 1 cup of Basmati rice
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 star anise
  • 1 mace
  • 2 tablespoons ghee
  • ¼ cup cashew nuts
  • ¼ cup dried cranberry (keep some for garnish)
  • 2 cups of water
  • Coriander (for garnish)
  1. Rinse and soak Basmati rice in water for about 30 minutes. Drain and set aside.
  2. Roughly chop cashew nuts.
  3. In a large pot, heat ghee on low heat, add bay leaf, followed by cinnamon, star anise, cloves and mace. Sauté for about 1 minute, toss in the nuts and cranberry, continue to stir for another 2 minutes.
  4. Add the rice, stir to combine and coat rice with ghee. Add water, close with a lid and cook for 7 minutes on medium-low heat.
  5. Remove the lid to lightly fluff up the rice so it does not clump.
  6. Take the pot off the heat and leave the lid on for another 20 minutes for the rice to rest and absorb up the starch.
  7. Garnish with chopped coriander and dried cranberry. Serve.

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