Name: Saffron and cashew rice pilaf
Cuisine: Indian
Ingredients: 1 tablespoon finely diced roasted red capsicum; seeds from 12 green cardamom pods; 50 g raw cashew nuts; 1 teaspoon cumin seeds; 2 green bird’s-eye chillies, minced; 1 teaspoon saffron threads; 6 cloves garlic, minced; 1 litre White Chicken Stock; 1 brown onion, minced; 50 g ghee; 25 g minced ginger; 2 tablespoons finely diced tomato; 1 teaspoon sea salt; 2 cups basmati rice; 20 ml rosewater; 3 cloves; ½ teaspoon brown mustard seeds; 1 stick cinnamon; 1 bay leaf

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

A wonderfully rich Indian pilaf I like to serve with gently spiced lamb or chicken or with a robust vegetable curry. Its vibrant colour and different textures give a festive appearance.

Ingredients

seeds from 12 green cardamom pods
1 teaspoon cumin seeds
50 g</

Method

Dry-roast cardamom and cumin seeds, separately, over gentle heat until fragrant. Cool, then grind to a fine powder. Dry-roast cashew nuts until coloured, then cool and chop.
Bring stock to a simmer in a saucepan and add saffron, then leave to infuse.
Melt ghee in a wide, heavy-based pan and fry onion, garlic, ginger and chilli until softened.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Saffron and cashew rice pilaf

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of