Sultana and cashew pilau

Sultana and cashew pilau

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Serve as an accompaniment to spiced chicken or lamb dishes.

Ingredients

Quantity Ingredient
60g ghee
or 60ml oil
1 onion, finely chopped
400g long-grain rice
freshly ground black pepper
1 litre chicken stock, boiling
80g cashew nuts
60g sultanas
salt

Method

  1. Melt half of the ghee or oil in a heavy saucepan, add onion and cook gently until golden. Stir in rice, season with salt and pepper and cook gently until rice becomes coated with ghee or oil and turns translucent.
  2. Pour boiling stock over rice, stir once and return to the boil. Lower heat, cover and simmer very gently for about 20 minutes or until liquid is absorbed and rice is tender. Remove lid and cook for 2 minutes more.
  3. Heat remaining ghee or oil and fry cashews and sultanas for 2–3 minutes, stirring constantly. Turn contents of pan into rice and fork through.
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