Pilau Rice
35 minServes 4–6
Fragrant basmati rice cooked with whole spices, butter and stock until tender and fluffy.
| prepRinse and drain basmati rice | ||||||
| ½ tsp coriander seeds | Pound spices in mortar until mixed | Add turmeric, mustard seeds & ground spices, fry 2 min | Stir in rice to coat, add stock & pepper | Bring to boil, cover, simmer 15 min | Dot with butter, fluff with fork | Cover, stand 5 min before serving |
| 6 cardamom pods | ||||||
| 1 tsp cumin seeds | ||||||
| 8 cloves | ||||||
| 1 cinnamon stick | ||||||
| 2 bay leaves | ||||||
| 75 g butter (for cooking aromatics) | Melt butter, fry onion & garlic 5 min | |||||
| 1 small onion, finely chopped | ||||||
| 1 garlic clove, finely chopped | ||||||
| ½ tsp ground turmeric | ||||||
| ½ tsp black mustard seeds | ||||||
| 300 g basmati rice, rinsed and drained | ||||||
| 500 ml chicken or vegetable stock | ||||||
| sea salt and freshly ground black pepper | ||||||
| 75 g butter (for finishing) | ||||||
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