Description
Fragrant basmati rice, spiced with warming aromatics and crunchy cashews, makes this a comforting, flavorful dish.
Ingredients
Units
Scale
- 2 cups (473 ml) basmati rice
- 4 cups (946 ml) coconut water
- 4 cups (946 ml) water
- 1 cinnamon stick
- 4 large bay leaves
- 3 teaspoons kosher salt
- 1 small head cauliflower
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 2 teaspoons ground garam masala
- 1 teaspoon ground dried turmeric
- 2-inch piece fresh ginger
- 4 cloves garlic
- 1 tablespoon tomato paste
- 1 tablespoon light brown sugar
- Juice and zest of 1 lemon
- 1 large red onion
- 1 1/2 cups (355 ml) roasted (salted cashews)
- Leaves of 1/2 bunch (about 1 1/2 ounces) cilantro
Instructions
- Rinse rice in a fine-mesh strainer under cold water until clear.
- In a large saucepan, combine coconut water, water, cinnamon stick, bay leaves, and salt. Bring to a boil over high heat.
- Add rice, stir, and cook for 7 minutes until al dente. Drain, cover, and set aside.
- Microwave cauliflower florets with a little water on high for 6 minutes until tender. Drain and set aside.
- Heat coconut oil in a large saucepan over high heat until melted.
- Add cumin and garam masala; cook for 15-20 seconds until toasted.
- Add turmeric, ginger, and garlic; stir well.
- Add tomato paste and sugar; cook for 10-15 seconds.
- Add onion, lemon juice, and zest; stir to combine. Reduce heat to low, cover, and cook for 5 minutes until onions are soft.
- Add rice and cauliflower; cover and cook for 3-5 minutes until heated through.
- Before serving, add cashews and cilantro; stir to combine.
Notes
- To enhance the flavor, toast the cashews in a dry pan for 2-3 minutes before adding them to the pulao.
- If you don’t have coconut water, you can substitute with an equal amount of water and add 1/2 cup of coconut milk at the end for richness.
- Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Bengali
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 8
- Cholesterol: 10