Manipur Chak Hao Pulao Aromatic Black Rice Pilaf Festival

Ingredients

• 1.5 cups chak hao arobi (Manipuri black aromatic rice) — soaked 2 hours and drained
• 3 tbsp ghee
• 1 bay leaf
• 3 green cardamom pods — crushed
• 1 cinnamon stick — 3 cm
• 1 tsp cumin seeds
• 1 medium onion — thinly sliced
• 2.5 cups water
• Salt to taste
• 2 tbsp cashews — fried in 1 tsp ghee

Method

1. Soak chak hao in cold water for 2 hours. Drain.
2. The soaking water will be deep purple — drain this away.
3. Heat 3 tbsp ghee in a heavy pot. Add bay leaf, crushed cardamom and cinnamon stick — sizzle 30 seconds.
4. Add thinly sliced onion. Cook on medium heat for 8 to 10 minutes until deeply golden.
5. Add cumin seeds. Sizzle 20 seconds.
6. Add drained chak hao. Toss in the ghee and spices for 2 minutes — each grain should coat with the flavoured ghee.
7. Add 2.5 cups water and salt. Bring to a boil. Stir once.
8. Reduce to the absolute lowest heat. Cover tightly.
9. Cook for 25 to 28 minutes — black rice takes longer than white.
10. Turn off heat. Rest covered 10 minutes.
11. Fluff gently. Garnish with ghee-fried cashews.
12. The pilaf should be a beautiful deep purple-black colour.