Pasta, Noodles and Rice Recipes - Pilau Rice with Sultanas and Nuts Recipe

Ingredients

Serve 4-6

• 2 tablespoons ghee or vegetable oil

• 6 cardamoms, bruised

• 5 whole cloves

• 2 x 3 cm/1 1/2 inch cinnamon sticks

• 1/2 teaspoon black peppercorns, lightly crushed

• 1/4 teaspoon saffron threads

• 375 g/12 oz basmati rice, rinsed and drained

• 3/4 teaspoon salt                                       

• 1/2 teaspoon orange flower water (optional)

• 600 ml/1 pint water

• 25 g/1 oz sultanas

• 25 g/1 oz cashew nuts, toasted

• 25 g/1 oz pistachio nuts

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Method:

1. Heat the ghee or vegetable oil in a wide heavy-based saucepan, add the cardamoms, cloves, cinnamon sticks and peppercorns, and fry over a gentle heat for 2 minutes, until fragrant, stirring constantly.

2. Add the saffron threads and rice to the pan and fry for a further minute, stirring constantly. Add the salt, orange flower water, if using, and measured water. Stir well to mix.

3. Bring to the boil, then reduce the heat, cover the pan and cook the rice gently for 15 minutes without removing the lid.

4. Remove the pan from the heat and lightly loosen the rice grains with a fork. (All the water should have been absorbed.)

5. Stir the sultanas into the rice, cover the pan with a clean, dry tea towel and allow the rice to cook in its own heat for a further 5 minutes.

6. Stir the cashew nuts and pistachios into the rice just before serving. Serve hot.