Spicy Indian rice with raisins and cashews

The spicy pulao with raisins and cashews is a variant of the traditional "pulao", a very popular rice dish across India and other regions of South Asia. It is a recipe from northern India but that has traveled in the subcontinent to be adapted to the different regions. Pulao, sometimes called Pilaf in other countries, is a rice cooked with various spices and ingredients such as vegetables, meat or dried fruits. This fragrant rice combines rich spices and sweet raisins for a sweet mixture of flavors. Perfect for a daily meal or a special occasion, this gluten -free recipe is easy to prepare and will enhance any main dish.

Preparation time 5 mins

Cooking time 25 mins

Rest time 30 mins

Total time 1 hr

Difficulty: beginner

Servings: 4

Ingredients

300 g basmati rice (or 3 cups)
50 g of raisins
100 g cashews (or mixed nuts/almonds)
1 stick of cinnamon
3 cloves
3 cardamom pods
1 bay leaf
1 tbsp ghee or vegetable oil
1 tsp turmeric
1 tsp ground cumin
640 ml 640 water or 4 cups of water
Salt to taste
Fresh cilantro for garnish

Preparation

1
Prepare the rice: Rinse the basmati rice under cold water until the water runs clear, then leave to soak for about 30 minutes. This step is optional but allows you to reduce excess starch and obtain lighter, fluffier rice.
2
Preparation of spices: In a large saucepan, heat the ghee or oil. Add the cinnamon stick, cloves, cardamom pods and bay leaf. Let the spices release their aromas for 1 to 2 minutes, stirring regularly to prevent them from burning.
3
Adding nuts and raisins: Add the cashews and raisins. Fry them until they are lightly browned. This will give a delicious crunch to the nuts and a subtle sweetness to the raisins that contrast perfectly with the spices.
4
Cooking the rice: Add the drained rice to the pan with the spices and mix well. Saute for 2 to 3 minutes, then add the turmeric and cumin. Then pour in the 4 cups of water and add salt to taste.
5
Cooking covered: Cover the pan and cook over low heat for about 15 minutes or until the water is completely absorbed and the rice is tender. Avoid lifting the lid during cooking to retain steam.
6
Finishing: Once the rice is cooked, fluff it gently with a fork to make it lighter. Garnished with fresh cilantro before serving.

Note

Presentation Tips :

This spicy Pulao with raisins and cashews goes wonderfully with grilled tandoori chicken or chicken tikka. Its subtle sweetness and blend of spices perfectly balance the spicy and smoky flavors of the chicken. It's a great side dish to impress your guests or simply enhance a home-cooked meal.

Kitchen tip :

For an even more festive variation, you can add a touch of saffron infused in a little hot water before mixing the rice. This will provide a bright golden color and delicate flavor.

Keywords: Indian rice, spicy pulao with raisins, gluten-free side dish

Read it online: https://gluteNevasion.fr/RECETTE/RIZZIEN-PULAO-EPICE-AUX-RAISINS-SECS-E-noix-de-cajou/