Maharajah's rice from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 190) by Meera Sodha

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Accompaniments: Cauliflower korma with blackened raisins (Gobhi korma)

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Notes about this recipe

  • anniecc on June 15, 2023

    This was really tasty, even though I burnt the butter and thought it wouldn’t work - the pan was too hot after toasting the nuts. I halved the recipe and it was enough for 2-3 people. It feels decadent but is actually straightforward to make. I used almonds and macadamia nuts and a mix of apricots, dates and sour cherries for the fruit.

  • Yildiz100 on November 27, 2018

    Tweaked this recipe a bit to use the cooking technique from her coconut rice (boil and drain, then steam) and it worked fine, but wasn't a revelation. Proportioms of fruit and nuts were pretty good, though half of my dates didn't make it in to the rice because after soaking they became so soft they became a sticky ball when I tried to fold them into the rice. (Was using Iranian dates, which are quite soft anyway. ) Apricot's texture was not to my taste when contrasted with rice. Even the kid started to pick around them after a few bites.

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