Cardamom and coconut pulau

Step 1

Rinse rice in a sieve until the water runs clear. Place in a bowl and cover with cold water. Set aside for 1 hour to soak. Drain.

Step 2

Heat half the oil in a saucepan over high heat. Add onion and cook, stirring, for 5-10 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel.

Step 3

Heat remaining oil in the pan over low heat. Add the cinnamon stick, cardamom pods and cumin seeds and cook, stirring, for 30 seconds or until aromatic. Add the rice, pistachios and raisins and cook, stirring, for 30 seconds or until coated in oil.

Step 4

Add water and salt. Bring to the boil over high heat. Reduce heat to medium and cook for 8-10 minutes. Reduce heat to low. Cover with 2 sheets of foil, then cover tightly with lid. Cook for 10-12 minutes or until tender. Use a fork to separate the grains.

Step 5

Meanwhile, place the coconut in a small frying pan over medium heat. Cook, stirring, for 1-2 minutes or until toasted.

Step 6

Place the rice mixture in a serving bowl. Top with the onion and coconut. Serve.