A delightful rice dish infused with the warm flavors of cardamom and coconut, perfect for any occasion.
Rinse the rice under cold water until the water runs clear, then soak it in a bowl of cold water for 30 minutes. Drain and set aside.
Soaking the rice helps it cook evenly and prevents it from sticking together.
Heat 1 tablespoon of oil in a saucepan over medium heat. Add the sliced onion and cook until golden and crispy. Remove and drain on paper towels.
Keep stirring the onion to ensure even browning and prevent burning.
In the same saucepan, add the remaining oil and heat over low heat. Add the cinnamon stick, cardamom pods, and cumin seeds. Stir for 30 seconds to release their aroma.
Toasting the spices enhances their flavor and aroma.
Add the drained rice, pistachios, and raisins to the saucepan. Stir gently to coat the rice with the spices and oil.
Be gentle to avoid breaking the rice grains.
Pour in the water and add the salt. Bring to a boil over high heat, then reduce to medium heat and cook uncovered for 10 minutes.
Ensure the water level is just above the rice for even cooking.
Reduce the heat to low, cover the saucepan with aluminum foil and a tight-fitting lid, and cook for another 10 minutes. Fluff the rice with a fork.
The foil helps trap steam, ensuring the rice cooks evenly.
Toast the shredded coconut in a dry frying pan over medium heat until golden, stirring constantly to prevent burning.
Remove the coconut from the pan immediately once toasted to prevent overcooking.
Transfer the cooked rice to a serving dish. Top with the crispy onions and toasted coconut. Serve warm.
Garnish with fresh herbs like cilantro for added color and flavor.
