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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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My Mother’s Cashew Nut Pulao Rice

Introduction

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.

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Ingredients

basmati rice, rinsed and drained
boiling water
butter
unsalted cashew nuts
Storecupboard:
bay leaf
cardamom pods, bashed
cinnamon scroll
cloves
ground ginger
ground cumin
sea salt flakes, to taste

Preview

This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

From the book

Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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