A great spiced Indain rice dish to serve with a curry dish. Serves 4 - 6. In addition to the cooking time the rice needs to soften for one hour before cooking
04Add the rice, pistachios and raisins to the spices. Cook for about a minute. Everything should be coated and glossy from the oil.
05Add the water and salt. Bring to the boil using a high heat. Reduce heat to medium and cook for another 10 minutes.
06Reduce the heat to low. Cover the saucepan with 2 thicknesses of aluminum foil and cover tightly with a lid.Continue to cook for about another 10-15 minutes, or until tender. Separate the rice grains using a fork.
07Meanwhile -- place the coconut in a frying pan over a medium heat. Stir and toast the coconut for 1 to 2 minutes. Be careful not to burn the coconut.
08Place the rice in a serving bowl. Top with the fried onions and toasted coconut. Serve.