#271 The Case of Pulau

Part of the fun of eating this dish is recovering and setting aside a "treasure" of whole bay leaves, cinnamon sticks, cloves and cardamom pods.

 

4 tablespoons vegan butter

2 bay leaves

2 cinnamon sticks

8 cloves

5 green cardamom pods

1/2 teaspoon cumin seeds

2 red onions, thinly sliced

salt

pepper

1 chilli, sliced

1 inch ginger, minced

2 garlic cloves, sliced

4 mint sprigs, leaves chopped

4 cilantro sprigs, chopped

14-oz-can peas, drained

1/2 cup roasted salted cashews, chopped

2-1/2 cups water

2 cups basmati rice, soaked for 20 min. then drained well

vegan yogurt

 

Over medium heat, melt the butter.

 

Add the bay leaves, cinnamon sticks, cloves, cardamom pods and cumin seeds and cook, stirring until they begin to sizzle, about 30 seconds.

 

Add the onions. Season generously with salt and pepper. Cook, stirring until they start to turn golden, about 10 min.

 

Add the chilli and cook until fragrant, about 2 min.

 

Add the ginger and garlic and cook, stirring constantly, 1-2 min.

 

Add the mint, cilantro, peas and cashews, and cook until fragrant, about 2 min.

 

Add the water and bring to a boil.

 

Stir in the drained rice. Cover and simmer until the rice is tender and the water is fully absorbed, about 12 min. 

 

Remove from heat and let stand 5 min.

 

Salt to taste, plate, then squeeze yogurt from a decorating tube to garnish.

 

 Serves 4.

♥ Becki