Pilau rice

Pilau rice

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
60g ghee or butter
1 onion, finely sliced
1 pinch saffron threads
1 teaspoon turmeric
2 cups long-grain rice
8 peppercorns
2 cloves
4 cardamom pods, bruised
1 stick cinnamon
3 1/2 cups chicken stock
2 teaspoons salt
1/2 cup sultanas
1 cup cooked peas
1/3 cup lightly fried almonds
6 hard-boiled eggs
salt and extra turmeric
oil, for frying

Method

  1. Heat the ghee in a saucepan and fry half the onion slices, until golden brown. Then add the saffron and turmeric, and stir well for a minute. Add the rice and fry for a few minutes, stirring until it is golden in colour. Add the spices, stock, salt and remaining onions, stir well, and bring to the boil. Reduce the heat to very low, cover with a tight-fitting lid and steam gently for 20–25 minutes. After 15 minutes, sprinkle the sultanas over rice, but do not stir.
  2. When cooked, keep the pan covered, until ready to serve. A few minutes before serving, uncover the pan to allow the steam to escape. Fluff the rice up with a fork then lift onto a serving dish with a slotted metal spoon.
  3. Garnish with the peas, almonds and the hard-boiled eggs, cut into quarters. The eggs may be rubbed over with salt and turmeric, pricked a few times with a toothpick, and fried until golden in a little oil.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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