Ariso Recipes
Golden Pulao - Lemon Rice With Cashewnuts
Last update date: February 24, 2012
Indulge in Golden Pulao, a fragrant blend of basmati rice infused with aromatic spices and the tangy zest of lemon. Each forkful is a delightful burst of flavor and texture, with caramelized onions and crunchy cashews. A zesty, savory dish that's both comforting and satisfying.
27 minutes.
Indian
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Ingredients
6
How To Cook?
1
Wash the basmati rice thoroughly under cold running water until the water runs clear. place the washed rice in a bowl and soak it in fresh cold water for 2 hours. if you don't have 2 hours, soak the rice for as long as possible before cooking.
2
Drain the soaked basmati rice and set it aside. in a heavy-based pan with a lid, heat the vegetable oil over medium-high heat. once the oil is hot, add the green cardamom pods, cinnamon, cloves, and bay leaf to the pan. let them sizzle and pop for a few seconds, then remove them from the pan using a slotted spoon and set them aside on a plate.
3
In the same oil, add the onion rings to the pan and fry them gently, stirring occasionally, until they turn golden brown and caramelized. remove the onions from the pan with a slotted spoon and place them on a plate to drain. spread the onion rings across the plate to crisp as they cool.
4
Boil water in a kettle. if there's not enough oil left in the pan to fry the spices and cashew nuts, add another tablespoon of vegetable oil. add the black mustard seeds to the pan and fry until they start to pop. then add the cashew nuts and curry leaves. immediately add the soaked rice and ground turmeric to the pan. stir for 1 minute to coat the rice with the infused oil and spices.
5
Pour 600ml of boiling water from the kettle into the pan with the rice. return the fried whole spices and caramelized onion rings to the pan. add salt. cook uncovered over medium-high heat until most of the water has been absorbed by the rice (approximately 4 minutes).
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