Cardamom Coconut Pilau

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A great spiced indain rice dish to serve with a curry dish. Serves 4 - 6. In addition to the cooking time the rice needs to soften for one hour before cooking

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Steps

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Rinse the rice , until the water runs clear.

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Place the rice in a bowl and cover with cold water.

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Set the rice aside for one hour to soak.

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Drain the rice.

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Heat half of the oil in a saucepan using a high heat.

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Add the onion.

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Stir and cook the onion for about ten minutes , until crisp.

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Remove the onion and drain on paper kitchen towel.

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Heat the remaining oil over a low heat.

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Add the cinnamon stick , cardamom pods and cumin seeds.

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Cook for about 30 seconds to release the aromatics.

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Add the rice , pistachios and raisins to the spices.

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Cook for about a minute.

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Everything should be coated and glossy from the oil.

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Add the water and salt.

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Bring to the boil using a high heat.

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Reduce heat to medium and cook for another 10 minutes.

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Reduce the heat to low.

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Cover the saucepan with 2 thicknesses of aluminum foil and cover tightly with a lid.

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Continue to cook for about another 10-15 minutes , or until tender.

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Separate the rice grains using a fork.

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Meanwhile -- place the coconut .

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Ingredients

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basmati rice, sunflower oil, onion, cinnamon stick, green cardamom pods, cumin seed, pistachios, raisins, water, salt, shredded coconut