Tomato Cashew Pilau Rice
2 tablespoons ghee or oil
2 cinnamon sticks
5 cloves
5 cardamom pods
2 large onions, finely sliced
3 green finger-length chillies, deseeded and slit lengthwise
2 tablespoons ginger paste
2 tablespoons garlic paste
3 tablespoons chopped coriander leaves
3 tablespoons chopped mint leaves
500 g (2½ cups) uncooked basmati rice, washed and drained
300 g (2 cups) ripe tomatoes, blanched, peeled and chopped (or use canned whole tomatoes)
250 ml (1 cup) thick coconut milk
1 teaspoon turmeric powder
1½ teaspoons salt
625 ml (2½ cups) water
40 g (¼ cup) raisins
80 g (2/3 cup) fried or roasted cashew nuts
1 Heat the ghee or oil in a pot over medium heat. Stir-fry the whole spices—cinnamon, cloves and cardamom—and the onion, green chillies, ginger and garlic pastes until the onion is golden brown, about 10 minutes.
2 Add the coriander and mint leaves, then stir in the rice and mix well. Add the remaining ingredients except for the raisins and cashew nuts and mix thoroughly.
3 Cover with a tight fitting lid, reduce the heat to low, and cook for 15 to 20 minutes. Alternatively, transfer the mixture to an electric rice cooker and cook according to the manufacturer's instructions. Stir occasionally until the rice is cooked and all the moisture has been absorbed. Fluff the rice up and mix in the raisins and cashew nuts just before serving.
Serves 4-6
Preparation time: 15 mins
Cooking time: 25 mins
Hyderabad Briyani
1½ tablespoons ghee
2 large onions, sliced thinly
1 tablespoon ginger paste
1 tablespoon garlic paste
1¼ teaspoons salt
125 ml (1/2 cup) yoghurt
1 litre (4 cups) water
500 g (3 cups) mixed diced vegetables such as potatoes, peas, carrots and green beans
2 tablespoons finely chopped mint leaves
2 tablespoons finely chopped coriander leaves
1½ tablespoons freshly squeezed lemon juice
500 g (2½ cups) uncooked basmati rice, washed and drained
Spice Paste
1 tablespoon oil
40 g (1/3 cup) raw cashew nuts
4 shallots, sliced
2½ cm (1 in) ginger, sliced
1 cinnamon stick, broken in half
3 cloves
5 cardamom pods
30 g (½ cup) coriander leaves
125 ml (½ cup) water
1 Prepare the Spice Paste by heating the oil and stir-frying the cashew nuts, shallots, ginger, cinnamon stick, cloves, cardamoms and coriander leaves until aromatic. Remove from the heat and allow to cool. When cool, transfer to a blender, add the water and blend until smooth. Set aside.
2 Heat the ghee or oil in a saucepan and stir-fry the onion until golden brown, about 3 minutes. Add the ginger and garlic pastes, and continue to stir-fry over gentle heat for 2 minutes. Add the Spice Paste and stir-fry until the oil separates.
3 Add all the other ingredients, except the rice, to the pan. When the mixture comes to a boil, add the rice, cover and cook over a low flame until the rice is cooked and the moisture evaporated. Remove from the heat and fluff up the rice before serving.
Serves 4-6
Preparation time: 25 mins
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