Royal Rice (Shahi Chawal)

Serve this classic rice pilaf, or pilao, with roast or grilled chicken, Indian flatbreads, and a yogurt sauce.

Serves: 4Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Easy


Serves: 4

Ingredients

  • ¼ cup dried dates, pitted and chopped
  • ¼ cup dried apricots, pitted and chopped
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 Tbsp. vegetable oil
  • 4 Tbsp. cashews
  • 4 Tbsp. slivered almonds
  • 2 green cardamom pods, bruised
  • 1 bay leaf
  • 1 black cardamom pod
  • 2 cups basmati rice, rinsed
  • ½ tsp. salt
  • 2 cups water

Directions

  • Place the dates and apricots in a bowl. Add the cream and milk, and let soak for 3 hours.
  • In a deep pan, heat the vegetable oil. Add the cashews and sauté for 20 seconds. Add the almonds and green cardamom; sauté for another 20 seconds.
  • Add the bay leaf, black cardamom, and rice; sauté for 1 minute.
  • Add the salt, water, and the apricot-date mixture. Bring to a boil.
  • Reduce heat. Cover and cook until the rice is done, about 15 minutes. Serve hot.