Coconut Pilau

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Coconut Pilau

 

 

4 teaspoons vegetable oil

4 teaspoons vegetable ghee (-OR- vegan margarine)

1 large brown (yellow) onion, thinly sliced

1 cinnamon stick

1 teaspoon ground cumin

1/4 cup roughly chopped pistachio kernels

1/4 cup sultanas (raisins)

1/2 teaspoon ground turmeric

1 1/2 cups basmati rice

270 ml (9 fl oz) can coconut cream

shredded toasted coconut, to serve

 

 

1. Heat half the oil and ghee or (margarine) in a large saucepan over high heat.

Add onion; cook and stir for 5 to 8 minutes or until crisp.

Remove and set aside.

 

2. Heat remaining oil and ghee (or margarine) over moderate heat. Add

cinnamon stick, cumin, pistachio, sultanas and turmeric. Cook and stir for 30

seconds or until fragrant.

 

3. Add rice; cook and stir for a further minute.

 

4. Add coconut cream and 2 cups water. Bring to the boil; reduce heat and

simmer, covered, for 15 to 20 minutes or until liquid has been absorbed and rice

is tender.

 

5. Serve topped with reserved onion and coconut.

 

 

 

BUDGET TIP: Buy nuts in bulk. For an Indian-style sweet, use leftover pistachio

kernels stirred through softened vegan ice-cream with mango puree.

 

 

 

Serves 6