Spicy nut pilafby Paula Wilson |
| Preperation time: 10 mins Cooking time: 16 mins Serves: 4 |
| Recipe Ingredients |
| 225g basmati rice; 6 cardamom pods; 1 1/2 tsp cumin seeds; 1 1/2 coriander seeds; 2 bay leaves; 1 onion, chopped; 50g cashew nuts; 50g blanched almonds; 50g shelled pistachio nuts; 1 tsp salt; 100g sultanas; 2 tbsp sunflower oil. |
| Recipe Method |
| Over a medium heat cook the cardamom pods, cumin
and coriander in a frying pan for 1 minute. Transfer to a small
bowl and crush. In a pan heat the oil and gently cook the onion until soft. Add the nuts and stir until they turn golden. Stir in the rice and coat the grains in the oil. Add 500ml of boiling water, the crushed spices, salt and bay leaves. Cover, reduce heat and simmer for 15 minutes. Remove from heat and add the sultanas. Put a clean tea towel, folded in half, between the pan and the lid. Leave to stand for 5 mins. Fluff the rice gently with a fork to serve. |
| More recipes: |
| Thai turkey
patties with mango salsa Pineapple salsa Fried rice with ham and garlic Curried apple and carrot soup Banana and pecan muffins |
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