Spiced Rice/Pulao

This rice dish from northern India is similar to the pilafs popular in Middle Eastern countries. It is a tasty combination of rice with spices, raisins, and nuts.The best kind of Indian rice to use is basmati, a long-grained rice with a delicate, nutty flavor.


2 tbsp. vegetable or peanut oil
1/2 medium onion,
thinly sliced 5 whole cloves
1/2 stick cinnamon
5 cardamom pods
1/2 tsp. ground coriander
1 c. basmati or other long-grain rice, rinsed and well-drained
1/2 tsp. salt
2 c. boiling water
1 tbsp. butter or margarine
1/4 c. raisins
2 tbsp. blanched slivered almonds or cashews


In a large frying pan, heat oil over medium-high heat. Add onion and cook about 5 minutes, or until soft.
Add spices. Reduce heat to medium-low and cook for 1 minute. Stir in rice and fry until coated with oil.
Add salt and 2 c. boiling water and bring mixture to a boil over medium heat.
When rice begins to boil, cover pan, reduce heat to low, and cook about 20–25 minutes, or until all water is absorbed and rice is tender.
When rice is cooked, heat butter in a small skillet over medium-high heat. Add raisins and nuts and fry for 1 or 2 minutes, or until raisins are plump and nuts are golden brown.
Stir raisin-nut mixture into rice and serve immediately. (Don’t forget that there are whole spices in this dish that you will want to remove before eating.)

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 6 to 8

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