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Main Course

Onion Cashew Pulao

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 2 servings

1 cup Basmati rice
3 Whole Cardamom (Elakka)
1 piece Cinnamon (Karugapatta)
5 nos Cloves (Grambu)
Saffron A pinch
2 nos Onion — cut into long and thin pieces
20 - Cashewnuts — cut into small pieces
3 tbsp Ghee
Salt, to taste

Preparation

Step 1
Wash and drain the rice.
Step 2
Heat a thick bottomed frying pan and pour a tbsp of ghee.
Step 3
Fry cardamom, cinnamon and cloves.
Step 4
Add rice and fry on a low fire, till it become light brown.
Step 5
Add salt and saffron.
Step 6
Cook the rice along with the masalas and 2 cups of water on a low fire.
Step 7
Heat the remaining ghee in a frying pan.
Step 8
Fry cashewnuts and remove.
Step 9
Fry the onions, till they turn deep brown and crispy.
Step 10
Remove the cooked rice to a shallow serving bowl.
Step 11
Garnish with fried onions and cashewnuts.
Step 12
Serve while still hot with any spicy side dish.
Step 13
Chef¦s variation: Try cooking the rice in coconut milk instead of water for different and Taste.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Onion Cashew Pulao

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 2 servings

1 cup Basmati rice
3 Whole Cardamom (Elakka)
1 piece Cinnamon (Karugapatta)
5 nos Cloves (Grambu)
Saffron A pinch
2 nos Onion — cut into long and thin pieces
20 - Cashewnuts — cut into small pieces
3 tbsp Ghee
Salt, to taste

Preparation

Step 1
Wash and drain the rice.
Step 2
Heat a thick bottomed frying pan and pour a tbsp of ghee.
Step 3
Fry cardamom, cinnamon and cloves.
Step 4
Add rice and fry on a low fire, till it become light brown.
Step 5
Add salt and saffron.
Step 6
Cook the rice along with the masalas and 2 cups of water on a low fire.
Step 7
Heat the remaining ghee in a frying pan.
Step 8
Fry cashewnuts and remove.
Step 9
Fry the onions, till they turn deep brown and crispy.
Step 10
Remove the cooked rice to a shallow serving bowl.
Step 11
Garnish with fried onions and cashewnuts.
Step 12
Serve while still hot with any spicy side dish.
Step 13
Chef¦s variation: Try cooking the rice in coconut milk instead of water for different and Taste.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.