Description
Fragrant rice pilaf with cashews and raisins, a traditional Bengali side. Perfect with spiced meats or enjoyed on its own.
Ingredients
Units
Scale
- 1.5 cups (355 ml) rice
- 3 tbsp (45 ml) ghee
- 1.5 inch cinnamon stick
- 4 small green cardamom
- 4 cloves
- 2 tejpatta/Indian bay leaves
- a pinch of mace (powdered)
- a few grinds of freshly ground black pepper
- 1 inch fresh ginger, grated
- 1.5-2 cups (355-473 ml) packed onion very finely sliced in half moon
- 0.25-0.5 cups (59-118 ml) raw cashews
- 0.25-0.5 cups (59-118 ml) golden or sultana raisins
- a fistful of slivered almonds
- Salt
- 3 tsp sugar
- 0.25-0.5 cups (59-118 ml) shelled peas
- a sprinkle of turmeric powder
- 1 slit green chili pepper
- a small pinch of saffron
Instructions
- Wash the rice until the water runs clear. Drain and spread it in a thin layer on a paper towel for 30-60 minutes, or until dry to the touch.
- If desired, sprinkle a tiny bit of turmeric on the rice after washing and before drying for a yellow hue.
- If using onions, slice them into thin half moons.
- Heat 1 tablespoon of ghee in a pan. Add 1/2 teaspoon of sugar and a small sprinkle of salt to the onions and slowly cook them over medium-low heat, stirring frequently, until caramelized and crisped (30 minutes or more).
- Remove the onions from the pan and spread them on a paper towel to cool and crisp further. Store in an airtight container once cool.
- Pound the cardamom, cinnamon, and clove until they break into small pieces.
- In a thick-bottomed pan, heat ghee. Add the cardamom, cinnamon, green chili pepper (if using), and tejpatta/Indian bay leaf. Once the spices sizzle, add freshly ground black pepper.
- Add cashews, almonds (if using), raisins, and peas (if desired). Stir and toss.
- Add salt, sugar, washed and dried rice, grated ginger, and mace. Toss and cook over medium heat for 3-4 minutes, or until the rice glistens.
- Bring 2.5 cups of water (or as needed for your rice type) to a boil. Add saffron threads (if using).
- Add the boiling water to the rice. Cook uncovered over high heat until the water disappears from the top. Reduce heat to minimum, cover, and cook for another 3-5 minutes.
- Turn off the heat and let the rice sit, covered, for 10 more minutes.
- Uncover and fluff the rice with a fork. Drizzle with more ghee, if desired.
- Serve with spicy sides or by itself.
Notes
- For deeper caramelization, cook the onions on low heat for at least 30 minutes, stirring frequently.
- Toasted cashews and raisins add extra flavor; toast them separately in a dry pan before adding to the pilaf.
- Store leftover pilaf in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Bengali
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 8
- Cholesterol: 10