Ingredients
- 1 1/2 c. basmati rice rinsed, soaked
- 4 Tbsp. unsalted butter
- 20 whl cloves
- 3 Tbsp. minced onion
- 2 x cinnamon sticks, 3" each halved
- 1 3/4 c. chicken stock
- 1 tsp salt
- 3/4 c. unsalted whole cashews
- 1/3 c. golden brown raisins
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Basmati Pullao
Servings: 4
Directions
- Cover the rice in cool water, and strain it through a sieve; repeat till the water runs clear; cover with clear cool water, and soak for 30 min. Let rice drain through a sieve and then sit an additional 30 min.
- In a large, heavy-bottomed saucepan, heat butter over medium-low heat, and saute/fry the cloves, onions, and cinnamon till the mix begins to brown, about 6 to 8 min.
- Add in the rice, chicken stock (just sufficient to cover the rice), and salt; bring to a boil. Cover tightly, and simmer over low heat for 15 min, or possibly till the rice is tender and fluffy. Fold in the cashews and the golden brown raisins just before serving.
- Makes 4 servings.
- Cuisine: "Indian"
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