Cooking Pilau Rice
I cooked some Indian cuisine for a few friends last night and they were enquiring how I cooked the pilau rice that accompanied the main dishes.
I promised to write out the recipe; so here it is!
Required Ingedients
- 250 grams of plain long grain rice
- 125 grams of cashew nuts
- 125 grams of raisins
- 3 table spoons of vegetable oil
- 6 shallots
- 4 cloves
- 2 cardamom pods
- 2 centimetres of cinnamon stick
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric (powdered)
- 1 teaspoon of saffron threads
- 500ml of water
- 2 pinches of salt
- 1 bunch of coriander
- 1 onion
Required Utensils
- thick-bottomed saucepan with good fitting lid
- Small saucepan
- Sieve
- Stirring Spoon
- Sharp Kitchen Knife
- Chopping board
Instructions
Put all the water in the small saucepan and bring to the boil, then add the saffron threads and leave on a rolling boil.
Pour the three tablespoons of oil into the thick-bottomed pan and heat on a high heat.
Put the rice in the sieve and thoroughly wash under a running cold tap. This removes the starch from the rice, stopping them from clumping together when cooking.
Add the cashew nuts, cinnamon, cloves, cardamom pods & cumin seeds to the heated oil and fry for approximately two minutes, stirring frequently.
Add the sliced shallots and then fry for a further two minutes, or until the shallots become translucent.
Add the raisins, turmeric and salt, then stir for a few seconds. Then add the washed rice and stir well until all of the rice has been coated with the spices.
Add the boiling saffron water and allow the rice to cook for 12 to 15 minutes, stirring occasionally. After which, cover the pan with the lid and turn the heat to low.
Whilst the rice is cooking, roughly chop the coriander. Slice and brown the onion in a little oil, then keep to the side, ready for garnishing the rice just before serving.
Once the water in the rice pan has been absorbed, taste the rice to test if it is done. If needed, leave for another minute or two with the lid on the pan.
This helps the rice to become fluffy and light.
Serve the rice and garnish with the crispy onions and coriander.
Let me know if you tried it and liked it, or if you have any suggestions / improvements 