I generally opt for steamed basmati rice to accompany my homemade curries but after trying out this Kashmiri Pilaf from Anjum's New Indian, I'm wondering, why settle for that when you can have an aromatic nut and fruit studded pilaf?
This pilaf begins with whole spices—cloves, cinnamon stick, bay, cardamom, and cumin—toasted in vegetable oil. Sliced onions are added to the pan and caramelized, followed by almonds and raisins. The rice is sauteed briefly to add toastiness and then cooked in a mix of water and saffron-scented milk. Fluffed with a fork and scattered with pistachios and lots of freshly ground black pepper, the pilaf is ready to go.
For a dish that contains barely any extra added fat at all, the flavors are incredibly rich thanks to the oily nuts, subtle saffron, and the heady, exotic mix of spices.
As always with our Cook the Book feature, we have five (5) copies of Anjum's New Inidan to give away this week.
Adapted from Anjum's New Indian. Copyright c 2010. Published by WIley. Available wherever books are sold. All Rights Reserved.
1/4 cup vegetable oil3/4 teaspoon cumin seeds3 inch piece of cinnamon stick3 cloves3 green cardamom pods 1 bay leaf1 small–medium onion, peeled and sliced2 tablespoons blanched almonds, roughly chopped2 tablespoons raisins1 cup basmati rice, rinsed until the water runs clear and soaked in water while cooking the onionsA good pinch of saffron strands, soaked in 2 tbsp hot milk 2 dried figs, choppedSalt and lots of freshly ground black pepper, to taste2 tablespoons walnuts or pistachios?
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