Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
My Mother’s Cashew Nut Pulao Rice
Once you’ve eaten this pulao, you’re going to be hard-pressed to go back to ordinary white
rice. Using the microwave rice method as we do at home ensures that you get lovely, separate
grains of rice and perfectly crisp buttery spiced cashew nuts. I give the traditional all-in-one
method in a pan in the notes below in case you don’t have a microwave, and it’s still lovely,
although the cashew nuts are a little less crisp from cooking along with the rice.
|basmati rice, rinsed and drained
|unsalted cashew nuts
|cardamom pods, bashed
|sea salt flakes, to taste
From the book