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–+ servings

Basmati Rice Pulao With Apricots and Toasted Cashews

Fruits and nuts add seasonal crunch to the grain side dish in chef Kiran Verma’s “Tandoori and Beyond” feast.
Servings 6 people

Ingredients  

Rice

  • 6 whole green cardamom pods
  • 6 whole black cardamom pods
  • 2 cinnamon sticks
  • 12 whole cloves
  • 12 whole black peppercorns
  • 4 bay leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons salt
  • 4 tablespoons canola oil
  • 2 cups basmati rice (rinsed and soaked for 1 hour)
  • 1 cup light cream
  • ¼ teaspoon saffron threads
  • ½ cup 1 stick unsalted butter, cut into about 8 pieces
  • Apricots and cashews (recipe follows)

Apricots and Cashews

  • 1 cup dried apricots (quartered)
  • 1 cup dried cranberries
  • 1 cup raisins
  • 2 cups pomegranate seeds
  • 1 cup cashews (toasted)
  • 1 cup slivered almonds (toasted)

Directions 

Rice

  • Preheat oven to 200 degrees.
  • In a large stockpot, add spices, lemon juice, salt, and oil to a gallon of water and cook at a low boil for about 15 minutes.
  • Remove spices with a strainer.
  • Add the soaked rice to the liquid and cook for another 5 minutes. Drain off water and set rice aside.
  • In a small saucepan, bring cream and saffron to a low boil, add butter, and stir until melted. Pour mixture over the rice.
  • Cover and put in oven for 5 minutes to allow butter and seasonings to be absorbed. Carefully fold in Apricots and Cashews and serve immediately.

Apricots and Cashews

  • Toss together and set aside until ready to mix with rice.