Name: Classic pulao
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/3 cup basmati rice; 2 1/2 cup chicken stock; 1 finely chopped medium brown onion; 2 crushed garlic cloves; 1 cinnamon stick; 6 cardamom pods and a bay leaf; 1/3 cup sultanas; 50 gram butter; 1/2 cup roasted unsalted cashews

Ingredients

1 1/3 cup basmati rice

2 1/2 cup chicken stock

1 finely chopped medium brown onion

2 crushed garlic cloves

1 cinnamon stick

6 cardamom pods and a bay leaf

1/3 cup sultanas

50 gram butter

1/2 cup roasted unsalted cashews

Method

1.Place rice in medium bowl, cover with cold water; stand 20 minutes then drain.

2.Heat chicken stock and a pinch of saffron threads in small saucepan.

3.Melt butter in large saucepan, add onion and garlic; cook, stirring, until onion softens. Add cinnamon, cardamom and bay leaf; cook, stirring, 2 minutes. Add rice; cook, stirring 2 minutes.

4.Add stock mixture and sultanas; simmer, covered about 10 minutes or until rice is tender and liquid is absorbed.

5.Sprinkle pulao with cashews just before serving.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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