Sweet Pulav Rice and Plum (Date) Chutney

This Mangalorean classic pulav and chutney is a gorgeous counterpoint to any spicy curries. The sweetness of the rice with the raisins and nuts, and the sharp, sweet, tangy, spiciness of the chutney went down really well in the Masterchef kitchen last year.

Try this with a chicken or pork curry.

Recipe:

For the rice –

450 ml basmati rice
600 ml boiling water
About 2 – 3 tbsp ghee (any kind)

1 large or 2 small onions very thinly sliced
Big handful raisins
Big handful nuts (skinned almonds, unsalted cashew nuts)

1 tbsp whole spices (whole green cardamom, 4 – 5 whole cloves, 2 small pieces cinnamon stick)

Sugar
Salt

For the chutney –

1 inch piece of ginger
1 green chilly (add an extra one, if you want your chutney spicy)
A generous pinch of salt
10 - 12 dates, stoned
3 - 4 leaves of fresh mint
Tamarind, soaked and pulped or use 2 tbsp tamarind paste
A small piece of jaggery, also called palm sugar (add 2 tbsp demerara sugar if you can't find jaggery)

Method

1. Soak rice for 5 minutes, then drain thoroughly, and dry out
2. Put the ghee in a pot, heat a little and add the rice to the pot. Fry, stirring, until opaque and very lightly coloured.
3. Pour the boiling water into the rice, along with a couple generous pinches of salt and 2 tablespoons of sugar. Cover with a tight fitting lid, or foil and lid. Turn the heat low and allow to cook for around 15 minutes till done.
4. In a separate pan, add a little more ghee and caramelize the onion. Keep aside.
5. In the same pan, add some more ghee and pop in the raisins and nuts. Fry till lightly coloured, take off the heat and keep aside.
6. In the same pan, add the whole spice, sauté for about 2 minutes and keep aside.
7. When the rice is done, open the lid and stir the nuts, raisins and whole spices through it. Keep heat low.
8. Cover, steam for another minute, turn heat off, and then pour the caramelized onions over the rice to serve. Serve with the chutney.
9. To make chutney, just blitz all the ingredients in a blender till smooth-ish. Taste and add either more tamarind for a sourer taste, or a touch more jaggery/ sugar to make it sweeter.