Nut pilau

Recipe to dress up rice, nut pilau

1 cup basmati rice

1/2 tsp saffron strands crushed

1 tbsp rose water or orange flower water

1 tbsp ghee or butter

1" cinnamon stick

2 cardamom pods

2 cloves

2 bay leaves

1 tbsp each pine nuts, blanched almonds, blanched pistachios, cashews

1/2 tsp salt

water 1" higher than the rice

garnish with fried onions optional

Blanch the almonds and pistachios remove the skin. Cut the almonds, pistachios and cashews two half or smaller.

Wash and soak the rice for 1/2 hour. Soak the crushed saffron strands in the rose water and leave a side.

Heat the ghee and fry the nuts till it is aromatic. Keep sautéing to make sure that the nuts don't burn. Add the whole spices, then sauté the rice until it is opaque.

Add salt, saffron rose water, and water 1" higher than the amount of rice. Cook the rice in low heat covered for 20 minutes. Let it stand for 10 minutes covered after removing from heat before serving.

This goes to Serve it stir fried, colourful palette

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International Boston Seafood Show, March 11-13, 2012.

International Boston Seafood Show, March 11-13, 2012.