Pilau rice is the perfect accompaniment for an Indian main. It’s quick, easy to make and great for soaking up curry sauces. This dish is perfectly flavoured and produces lovely individual grains every time.
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Serves 4
Ingredients
2 cups (that's 500ml or 400g) of basmati rice (I use the Laila brand green packet)
1/8 cup (30ml) of vegetable oil / Ghee
1/2 tsp of salt
1/2 tsp of cumin seeds
5 cracked cardamom pods
2 bay leaves
2" cassia bark or cinnamon stick
1 star anise
2 cloves
2 cups (500ml) of boiling water
optional food colouring powders (amzn.to/3khEfuz)
Method
1. Rinse the rice with cold water until the water runs clear
2. Keep the rice soaking in the clean water for 15 minutes, rinse once more and drain
3. Add the oil or ghee, cumin seeds, cardamom, cassia bark, cloves, star anise, salt and bay leaves to the pan and fry over medium heat for about 1-2 minutes until aromatic
4. Add the strained rice to the pot, then the water and stir gently
5. Bring to a boil, stir and cover the pot. Reduce the heat to its lowest setting and cook for 15 minutes (I use Laila green bag basmati)
6. Remove the bay leaf, cardamom pods, cloves, cinnamon stick and cassia bark
7. If you want to colour the rice sprinkle a little bit of food colouring powder in patches over the top of the rice, about 1/8th of a teaspoon of each colour. Place the lid back on and wait about 5 mins for the steam to moisten the dies and seep through the rice
8. Uncover and stir through gently with a fork
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16 июл 2024
