Manipur Chak Hao Pulao Aromatic Black Rice Pilaf Festival

Method

1. 1

   Soak chak hao in cold water for 2 hours. Drain.

2. 2

   The soaking water will be deep purple — drain this away.

3. 3

   Heat 3 tbsp ghee in a heavy pot. Add bay leaf, crushed cardamom and cinnamon stick — sizzle 30 seconds.

4. 4

   Add thinly sliced onion. Cook on medium heat for 8 to 10 minutes until deeply golden.

5. 5

   Add cumin seeds. Sizzle 20 seconds.

6. 6

   Add drained chak hao. Toss in the ghee and spices for 2 minutes — each grain should coat with the flavoured ghee.

7. 7

   Add 2.5 cups water and salt. Bring to a boil. Stir once.

8. 8

   Reduce to the absolute lowest heat. Cover tightly.

9. 9

   Cook for 25 to 28 minutes — black rice takes longer than white.

10. 10

    Turn off heat. Rest covered 10 minutes.

11. 11

    Fluff gently. Garnish with ghee-fried cashews.

12. 12

    The pilaf should be a beautiful deep purple-black colour.