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Lemon, raisin and cashew pilau rice
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225g Tilda Pure Basmati Rice
2 tbsp coconut oil
1 tsp black mustard seeds
75g roasted cashews
1 tsp ground turmeric
10 fresh curry leaves (or 20 dried)
1 cinnamon stick
1 tbsp raisins
6 green cardamom pods, lightly bashed
2 green Thai chillies, split lengthways
1 large lemon, juice
1. Wash the basmati rice until the water runs clear, then put in a bowl and cover with cold water; soak for 30 minutes then drain. In a medium heavy-based pan, heat the coconut oil then add the mustard seeds. As they begin to pop, add the cashews and fry until lightly browned. Add the turmeric, curry leaves, peppercorns, cinnamon, cloves, raisins, cardamom, green chillies and a pinch of salt; fry for 1 minute.
2. Add the drained rice and 550ml fresh water. Bring to the boil, reduce the heat to low and cover. Cook for 12-15 minutes. Remove from the heat and set aside, still covered, for about 15 minutes. Add the lemon juice and carefully mix through with a fork to separate the grains of rice. Serve with a curry of your choice, reminding your guests to avoid eating the whole spices.
This recipe first appeared in Waitrose & Partners Food Indian supplement, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.