Nawabi Pilau

Method

Step 1:

Wash and drain the rice 2-3 times and leave to soak in water for 10-15 minutes. Boil the 500ml of water and add the saffron. In another pot, heat the oil to a high temperature. Add the nuts, cloves, cardamoms, cumin seeds and cinnamon and fry for a couple of minutes.

Step 2:

Add the shallots and fry for 2 minutes, till they are translucent. Add the raisins, salt, sugar and turmeric and stir for a few seconds. Add the rice and stir well until all the grains have been coated with the spices.

Step 3:

Add the boiling water and saffron. Partially cover the pan and reduce heat to a slow simmer, allowing the rice to cook gently in its spices. This should take about 12-15 minutes. When the water has been absorbed, test the rice by tasting it to see if it is done. If necessary, leave for another minute or two, with the lid on.

Stir in the chopped coriander and serve with some lovely Basmati rice and an ice cold Cobra.

Download the recipe PDF here

Meet Aktar Islam

Aktar Islam is renowned for developing exciting, innovative creations that range from the gorgeous and intricate, to the rich-tasting but healthy meals that are low-fat, low-salt, but high on flavour.?

His Birmingham-based restaurant Lasan was recently voted Best Local Indian Restaurant by Gordon Ramsay on Channel 4’s The F Word, and will go on to compete for the title of Best UK Restaurant next year.

Aktar’s great reputation and flair have also helped earned his place as the ‘Rising Star’ at Channel 4’s Taste Awards and an inclusion in the Michelin Guide. He has also won the British Curry Award for two years running.

Aktar Islam's Top Tips

Nawabi Pilau
Serves 3

Freshly toasted and ground spices are always better. When toasting whole spices take your time as it is quite easy to burn.
Only use a small amount of salt for the cooking process and season towards the end, a lot of the time a small squeeze of lemon is enough to bring out all the flavours; thus reducing the amount of salt in the food.
For curries I always prefer chicken or meat on the bone as it cooks so much better and the bones add a lot of flavour and body to the sauce.