Rice Dish Cooked with Raisins: Kishmish Pulao
It’s nice to have a few rice dishes in your weekday repertoire. This is on top of my list.
I realize a lot of people don’t like sweet things in their meal. Most people I know including my daughter don’t like the idea of having raisins in their rice. I love it- especially accompanied with a spicy dish. I love the bursts of sweetness in my mouth paired with the creamy rice grains, smoky cumin seeds and savory onions. I could eat this just by itself as a meal- with some raita– it would be a complete meal.
We made it with the fish curry and the cucumber and tomato salad. The curry was spiced with ajwain and onion, garlic, ginger and tomatoes. The sweet golden raisins were paired beautifully with the savory fish dish. This versatile pulao can be served with any kind of protein.
I like using golden raisins instead of the dark ones. The lighter ones have more of a tang to them compared to the dark ones which tend to be mostly over sweet. I also like using currants in rice and couscous dishes- same concept of pairing savory flavor with sweet. Obviously any kind of raisins will work in this dish but I would recommend the lighter ones.
It’s an easy delicious side dish to make for any kind of meal- enjoy!
- 1 cup long grain basmati rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 medium white onion, sliced
- 1 teaspoon cumin seeds
- Salt
- 1/2 cup golden raisins
In a wide frying pan, heat the olive oil and add the cumin seeds. Saute for 30 seconds or till the seeds begin to sizzle. Add the sliced onions and saute on medium heat for 6 to 7 minutes or till the onions are translucent and soft. Add the rice and saute for a minute. Add the chicken broth and salt. Cook on high heat till the chicken broth comes to a boil. Lower the heat to medium and cook till the broth begins to evaporate and small holes begin to form. Sprinkle the raisins on top and cover and cook for 15 minutes on low heat. Fluff the rice before serving.
