This is a recipe that I got when Ambre took me to CulinAerie for their Exotic Indian Date Night Cooking Class. The original recipe is courtesy of an Indian chef named Rupen Rao. It’s one of Ambre’s favorite dishes and she requested it specifically.
The ‘Pulao’ in Royal Pulao is synonymous with the more commonly known pilaf. The key to the flavor of the dish is whole cardamon pods. Cardamom is highly underused in American cuisine but quite common in India. They even have cardamon cream-filled cookies similar to Oreo’s! It is the third most expensive spice by weight but its flavor is quite strong, we only used 2 pods.
Sauteed cloves, cardamom seeds, and bay leaves in clarified butter. Then added thinly sliced onions cooking them without much stirring until brown. Next, added chopped pistachios(or ‘pista’ as they call them in India), cashews, golden raisins, and garam masala. Sauteed them for a minute or two then added rinsed Basmati plus water and salt. Super Delicious – we also steamed some butternut squash as a side just for the heck of it.