My New Year’s Resolution is to try a new ingredient every week. I cook every day, sometimes twice a day, but I’m definitely a person that sticks to her strengths. You’d better believe I’ve never cooked with rutabaga, and I couldn’t tell you the textural differences between a pork shoulder and a loin. So in an effort to stretch myself, I made this gorgeous Fragrant Indian Rice Pilaf with golden raisins. Golden Raisins are something I’ve tasted, but never used in a recipe.
When I was a teenager, my parents threw a block party, and our Indian neighbor brought the most fragrant rice pilaf scattered with golden raisins. I wanted to eat the entire bowl. I’d never tasted anything like it. There was a hint of sweetness but the smell of the cloves and turmeric were unbelievable. Anybody can make a lasagna, but not everyone can pull off rice this good. Curry is something I make often, but this is something entirely different. How great would this be as a fried rice or a biryani?
- 1½ c basmati rice
- 2 tbsp vegetable oil or ghee
- 2 tsp cumin seeds
- 1 tsp cardamom pods
- ½ cup cashews
- 1 large yellow onion, diced
- 1 carrot, diced
- 1 tsp turmeric
- ½ tsp chili powder
- 2 cloves garlic, minced
- a pinch of ground cloves
- ½ cup golden raisins
- 1 tsp kosher salt
- 3 cups water
- In a large bowl, add the basmati. Cover the rice with water and let it sit 30 minutes. Drain the rice in a colander to dry.
- In a heavy bottomed pot with a lid or a dutch oven over medium high heat, add the cumin seeds and cardamom pods. Toast for 3 minutes until fragrant and lightly browned. Reserve them in a bowl. In the same pot over medium high heat add the oil. Add the onion and carrot, and cook 10 minutes until the onions are lightly browned and translucent.
- Add the reserved cumin seeds and cardamom along with the turmeric, chili powder, cloves, and garlic. Cook for 30 seconds. Add the drained basmati to the pan, toasting for another 30 seconds. Add the raisins and cashews and stir. Add the water, stir, and bring to a boil. Then lower to a simmer, cover and let it cook on low for 12 minutes. Turn off the heat and let the pilaf sit covered for 10 minutes. Fluff with a fork and serve.
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