Gourmet Traveller


Rice pilaf


Infused with saffron, cinnamon and cardamom, and jewelled with roasted cashews, you can eat this rice dish on its own with a dollop of yoghurt, or as a side with pan-fried fish or grilled chicken.

150 gm cashews
2 tbsp ghee
1 onion
2 cinnamon quills
10 cardamom pods, bruised Handful of curry leaves
300 gm basmati rice, rinsed well
500 ml (2 cups) hot chicken stock
2 large pinches saffron threads mixed with 1 tbsp
boiling water
Coriander, coarsely chopped, to serve
Lime wedges, to serve

1 Preheat oven to 250°C. Roast cashews on a tray until golden (5 minutes), then set aside.

Meanwhile, heat ghee in a casserole over medium-high heat. Add onion and spices and stir occasionally

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