Cardamom/Coconut Rice Pulao

Cardamom/Coconut Rice Pulao

I made this rice pulao for a potluck birthday party a few years ago; it was a favourite.
I took all of my favourite pulao ideas and put them together into this one recipe and I am happy to say it is the best one I have come up with so far!!!!!

This pulao has a unique flavour because of the cardamom and fried cashews and sultanas.  Coconut is added to give a nuttiness to the pulao.  It is important to use ghee instead of vegetable oil as this also gives it a wonderful flavour.

Ingredients:

1 cup brown Basmati rice
1/2 tsp Himalayan salt
1 tsp cardamom seeds (fresh from the pods)
1/2 tsp turmeric
1/2 tsp cinnamon powder
4 Tbsp desiccated coconut (unsweetened) or fresh grated coconut
1 tsp mustard seeds
1/4 – 1 tsp cayenne pepper* (optional)
2 Tbsp ghee or coconut oil
3  Tbsp cashews or peanuts
3  Tbsp sultanas or raisins
2 1/4 cups water

Directions:

  1. Wash the rice under flowing water to remove any dust etc.
  2. In a heavy skillet, add 1 Tbsp ghee.
  3. When the ghee becomes hot, add cashews and raisins.
  4. Fry until the cashews are lightly-browned turn.
  5. Remove from the pan and put them on a paper towel so that the ghee is absorbed.
  6. Again, keep the pan on heat, add 1 Tbsp ghee.
  7. When the ghee becomes hot, add mustard seeds.
  8. Then add cinnamon, pepper, cardamom seeds and coconut and fry until the coconut turns golden brown.
  9. Add rice and turmeric, stir-fry for a few minutes.
  10. Add water, salt and mix well.
  11. Bring to the boil and reduce the heat to low.
  12. Cover with a tight-fitting lid and cook for 50 – 55 minutes until the rice is tender and fluffy.
  13. Remove from heat, transfer to a serving bowl and sprinkle fried cashews and raisins on top and serve hot.

* I never put the pepper in but I know many people like their Indian food spicy.

Try these delicious rice dishes:

bell peppers

Sweet Bell Peppers Stuffed with Wild Rice

Sweet Bell Peppers Stuffed with Wild Rice

Creamy Chickpea and Rice Pie

Luxurious Brown Rice Pudding

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About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

3 Comments

  1. Stephanie Dougherty May 7, 2015 at 5:17 pm

    HI, you might want to TELL US THE FLAME AND THAT THE MUSTARD EEDS WILL POP OUT OF THHE PAN…

  2. Aarti Shah April 19, 2016 at 3:22 am

    Hello! Such a lovely recipe. I would love to make a suggestion – Instead of ghee , try roasting the dry fruits in butter (even better – Gowardhan’s butter as it is a little low on salt which makes it a healthier) The combinations gives a beautiful aroma and it’s a delight to the taste buds. Being a food & cooking enthusiast, I keep finding better substitutes as and when I can. It makes cooking all the more interesting.

  3. Monisha Roy May 25, 2016 at 6:27 am

    Hello lovely recipe!I would love to make a suggestion – Instead of ghee , try roasting the dry fruits in butter (even better – Gowardhan’s butter as it is a little low on salt which makes it a healthier) The combinations gives a beautiful aroma and it’s a delight to the taste buds. Being a food & cooking enthusiast, I keep finding better substitutes as and when I can. It makes cooking all the more interesting.

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