Caju Pullao - Spiced Rice with Cashew Nuts

We've come to the final recipe in my Indian feast, though not the end of side challenge recipes from Madhur Jaffrey's Step-By-Step Cooking. And starting tomorrow, my dessert-making moratorium is over, so I'll be continuing the traditional Recipe Challenge as well, though I'll try to be far more careful about not eating half of the dessert myself.

I also am coming very close to pulling the trigger on a camera purchase. I'd like to be able to take pictures in Tanzania and my current camera is out of commission. Of course, I'll want to practice with it before I leave and what better way to practice than by adding pictures to the blog!?

Usually when we have Indian food, I just make plain basmati rice for convenience. However, when I have a bit more time, I enjoy a few more embellishments. This recipe is still easy, but feels a bit fancier.

Spiced Rice with Cashew Nuts

• 2 c. long-grain rice or basmati
• 1 med. onion
• 1 garlic clove
• 4 T vegetable oil
• 2 T cashew nuts, split
• 1 t grated fresh ginger
• 1/2 t finely chopped fresh hot green chili, or pinch of cayenne pepper
• 3/4 t garam masala
• salt
• 3 c hot vegetable stock or water

Put the rice in a bowl and add water to cover. Rub rice grains gently with your hands. When the water turns milky, pour it off. Repeat several times until the water runs clear. Drain and return to bowl. Cover with water and soak 30 minutes. Drain, leaving rice in the strainer.

Preheat oven to 325. Peel the onion, halve lengthwise, then slice very thinly. Peel and finely chop garlic.

Heat oil in a heavy ovenproof frying pan or flameproof casserole over medium heat. Add cashew nuts and fry for a few seconds, stirring all the time, until they turn golden brown. Remove with slotted spoon and leave on paper towels to drain.

Fry onion in oil remaining in pan for 2-3 minutes or until tinged brown at the edges. Add rice, garlic, ginger, green chile, garam masala and salt. Turn heat to medium-low. Fry, stirring, for 7 to 8 minutes or until the rice is translucent and well coated with the oil.

Pour in the hot stock and cook, stirring, on medium-low heat for another 5-6 minutes until the surface of the rice starts to look dry. Cover with a well-fitting lid and cook in the oven for 20-25 minutes until the rice is ready.

Remove the rice pan from the oven and leave to stand, covered, in a warm place for 10 minutes.

Using a slotted spoon, gently transfer the rice to a warmed serving platter, breaking up any lumps with the back of a spoon. Garnish with cashews and serve at once.