Cooking with Cobra Beer

As part of their campaign for National Curry Week, Cobra Beer joined forces with amateur chefs from all over the country to create step-by-step video-guides showing how to make an array of curry dishes (to eat with a Cobra, of course).

I was lucky enough to be one of their selected amateurs, and a couple of months ago, an Ocado order and a man with a camera turned up at my house to film this bad boy:

The dish I am cooking is Nawabi Pilau, dreamed up by none other than Aktar Islam, head chef of The F Word’s winning local restaurant, Lasans.

The saffron infused rich dish is very easy to make, and full of delicate, aromatic flavours from cloves, cardamon, cinnamon and cumin. Cashews add a delicious toasted depth, whilst also turning the dish into something substantial enough to eat on its own as a light lunch. Raisins lend the rice sweetness which make it a perfect, chilli calming accompaniment to a hot curry dish.

For the full written recipe, and a selection of other curry recipes, head over to Cobra’s National Curry Week site.

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