serves
4-6
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Fancy In 15
Watch the full episode here
PG
Watch the full episode here
PG
Ingredients
- sunflower oil, for frying
- 2 carrots, cut into thin matchsticks
- 1 cup sultanas
- 1 tbsp slivered almonds
- 1 tbsp slivered pistachios
- 2 tsp white sugar
- 1 tsp ground cardamom
- 2 cups cooked long-grain rice
Instructions
1. Heat enough oil to shallow-fry in a medium saucepan over high heat. Add the carrot and cook, stirring occasionally, for 4-5 minutes, or until slightly softened. Remove the carrot with a slotted spoon to a fine mesh sieve over a bowl to drain of any excess oil.
2. Add the sultanas to the oil and shallow fry for 3 minutes, until they are plump, fragrant and float to the surface of the oil. Remove with the slotted spoon and transfer to the sieve with the carrot. Once drained of any excess oil, transfer the carrots and sultanas to a clean medium bowl.
3. Sprinkle the carrots and sultanas with the nuts, sugar and cardamom and mix gently to combine. Spoon your cooked long-grain rice onto a serving platter and top with the kabuli topping. Serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fancy In 15
