The Perfect Fluffy Rice Pilaf - Delicious Vegetarian

BASMATI RICE PILAF RECIPE INGREDIENTS:

1 cup / 200g White basmati rice (thoroughly washed & then soaked in water for 20 mins and then drained)
2 tablespoon cooking oil
1 cup / 135g onion - chopped
3 garlic cloves / 3/4 Tablespoon - finely chopped
1/2 inch ginger - 1/2 Tablespoon - finely chopped
1 to 2 green chilies (Deseeded) OR 1/4 teaspoon Cayenne pepper OR Indian red chili powder
1/2 teaspoon Turmeric
2 Bay leaves
1/2 teaspoon Garam masala
1+1/2 cup / 350ml water
Salt to taste (I have added 1/2 teaspoon of pink Himalayan salt)
1/4 cup / 35g cashew nuts
1/8 to 1/4 cup / 13 to 25g raisins OR ADJUST TO YOUR TASTE

METHOD:

Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 20 minutes. After 20 minutes drain the water from the rice and leave it to sit in the strainer to drain any excess water, until ready to use.

Transfer the raw cashews to a pan and dry roast it on medium heat for 2 to 3 minutes. Once roasted remove the cashews from the pan and set it aside for later use.

To the same pan add olive oil, onion, 1/4 teaspoon of salt and fry on medium heat until the onion is JUST starts to brown. It takes about 5 to 6 minutes. Adding salt to the onion will release it's moisture and help it cook faster, so please don’t skip it. Add the finely chopped ginger, garlic, green chilis and fry on medium heat for about 1 to 2 minutes or until fragrant. Then reduce the heat to low to prevent the spices from burning. Add the turmeric and garam masala. Fry for 30 seconds to a minute. Be careful not to burn the spices.

Add the soaked/strained rice, salt, water and mix well. Increase the heat to high and bring it to a vigorous boil. Once the water starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 10 minutes or until the rice is cooked. Once the rice is cooked, uncover the lid and turn off the heat. Add chopped raisins, and roasted cashews and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Serve hot with your favourite curry. This makes 2 TO 3 SERVINGS.