Curry House Pilau Rice
Fragrant golden basmati rice cooked with ghee, cumin, cardamom, cinnamon and other whole spices. This British curry house style side serves four.
Ingredients
- 300 g basmati rice
- 30 g ghee or 30ml rapeseed oil
- 1 teaspoon cumin seeds
- 5 green cardamom pods lightly bruised
- 1 cinnamon stick approximately 5cm
- 5 whole cloves
- 8 black peppercorns
- 2 Indian bay leaves
- 100 g brown onion finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon fine sea salt
- 450 ml freshly boiled water
- 2 tablespoons finely chopped fresh coriander optional
Instructions
- Put the rice in a bowl and wash it in several changes of cold water until the water is much clearer. Cover with fresh cold water and soak for 30 minutes.
- Drain the rice through a fine sieve and leave it for 5 minutes so excess water can run off.
- Heat the ghee or oil in a medium heavy based saucepan over medium heat. Add the cumin, cardamom, cinnamon, cloves, peppercorns and bay leaves. Stir for 30 seconds, until aromatic.
- Add the onion and salt. Cook for 4 to 5 minutes, stirring regularly, until soft and translucent but not browned.
- Stir in the turmeric, then add the drained rice. Fold gently for 1 minute until the grains are coated with the spiced ghee.
- Pour in 450ml freshly boiled water and stir once. Bring to a gentle boil, immediately reduce the heat to its lowest setting and cover with a tight fitting lid.
- Cook without lifting the lid for 10 minutes. Remove from the heat and leave covered for another 10 minutes.
- Uncover and let the excess steam escape for 1 minute. Remove the bay leaves and larger whole spices where practical, fluff gently with a fork and fold through the optional coriander.
Nutrition
Serving: 1Calories: 364kcalCarbohydrates: 66gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 589mgPotassium: 183mgFiber: 3gSugar: 1gVitamin A: 28IUVitamin C: 3mgCalcium: 54mgIron: 2mg
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