Aromatic rice pilaf

Aromatic rice pilaf

By
From
I Love Curry
Serves
4
Photographer
Jonathan Gregson

The simple yellow pilaf served inmost Indian restaurants. It is lightly flavoured and a lovely accompaniment to any curry.

Ingredients

Quantity Ingredient
220g basmati rice, well washed
2 good tablespoons ghee, (or 1 tbsp butter and 2 tbsp vegetable oil)
1 rounded teaspoon cumin seeds
10cm cinnamon stick
1 bay leaf
4 green cardamom pods
4 cloves
1 smallish onion, sliced
1/2 teaspoon turmeric
salt, to taste

Method

  1. Tip the rice into a large bowl, cover with water and leave to soak. Heat the ghee in a saucepan. Add the cumin, cinnamon, bay leaf, cardamom pods and cloves and allow to sizzle for 10–15 seconds, or until the cumin is aromatic. Add the onion and cook until it’s turning golden at the edges.
  2. Add the drained rice, turmeric and salt and cook for a minute, stirring. Add 400ml water, then taste the water and adjust for salt. Bring to a boil, cover, reduce the heat to its lowest setting and cook undisturbed for 12–13 minutes. Check a grain, it should be cooked. Turn off the heat and serve when you are ready to eat.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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