Cardamom Coconut Pilau Recipes

Steps:

• Rinse the rice, until the water runs clear. Place the rice in a bowl and cover with cold water. Set the rice aside for one hour to soak. Drain the rice.
• Heat half of the oil in a saucepan using a high heat. Add the onion. Stir and cook the onion for about ten minutes, until crisp. Remove the onion and drain on paper kitchen towel.
• Heat the remaining oil over a low heat. Add the cinnamon stick, cardamom pods and cumin seeds. Cook for about 30 seconds to release the aromatics.
• Add the rice, pistachios and raisins to the spices. Cook for about a minute. Everything should be coated and glossy from the oil.
• Add the water and salt. Bring to the boil using a high heat. Reduce heat to medium and cook for another 10 minutes.
• Reduce the heat to low. Cover the saucepan with 2 thicknesses of aluminum foil and cover tightly with a lid.Continue to cook for about another 10-15 minutes, or until tender. Separate the rice grains using a fork.
• Meanwhile -- place the coconut in a frying pan over a medium heat. Stir and toast the coconut for 1 to 2 minutes. Be careful not to burn the coconut.
• Place the rice in a serving bowl. Top with the fried onions and toasted coconut. Serve.

Steps:

• Rinse the rice in a strainer under cold water until water runs clear. Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk. Let soak for 30 minutes or up to 2 hours.
• Place the saucepan over medium-high heat and bring to a boil. Stir a few times to keep rice grains from clumping. Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes. Reduce heat as low as possible and cook, covered, for 5 minutes. Remove and discard the cilantro sprig, cardamom and ginger.

Steps:

• Remove seeds from cardamom pods, if using, and discard pods. Grind seeds to a powder in a spice grinder or mortar.
• In a medium saucepan with a tight-fitting lid, melt butter over medium-low heat. Add onion and cardamom, and cook, stirring frequently, until translucent, about 5 minutes.
• Add rice, and stir until grains are well coated with butter, about 1 minute. Add cinnamon stick, coconut milk, 1 3/4 cups water, salt, and sugar. Stir well to combine. Bring to a boil, and immediately reduce heat to lowest setting. Cook, covered, for 25 minutes. Remove from heat, and let stand for 5 minutes. Fluff with a fork. Serve hot, garnished with shaved coconut.