Cashew RIce Biryanni

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Ingredients:
1 C Basmati Rice
2 C chicken stock
2 Tbsps. Grated fresh ginger
1/2 tsp. grinded cardamom
1/4 tsp. turmeric powder
A few saffron strings
5-7 whole cloves
2 ea. 5 inches cinnamon stick
1/2 C halved cashews
1/4 C current (sultana)
1/2 small onion (diced)
2 Tbsp. Avocado oil
1/4 C fresh curry leaves
Salt
Freshly grinded peppercorn
 
Making:
Rinse the basmati rice and soak in the lightly salted water for 15 minutes.
In a large bowl add turmeric powder, saffron strings, ginger into a chicken stock and boil.
Add basmati rice and cook for 20 minutes. (rice will be cooked and fluffy)
Set aside.
In a shallow pan heat ½ of the oil, add cinnamon sticks, cloves, cardamom and toast on medium heat until the aroma of the spices comes out (for 4-5 minutes)
Add cashews turn slightly brown.
Add currents(sultana) and keep sautéing couple more minutes and set aside

​Add rest of the oil into a pan and sauté the onions, sauté until they become translucent.
Add spice and cashew mix
Mix gently and fold in the rice keep on the low heat for another 5 minutes, mixing gently once or twice.
Garnish with curry leaves.
Serve warm as a side dish along with chicken or meat dishes.
 
 
 November 21 2020
 
 
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