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Difference between revisions of "Pulao rice"
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| Line 6: | Line 6: | ||
* 1 Knorr chicken cube (dissolved in hot water) | * 1 Knorr chicken cube (dissolved in hot water) | ||
* 2 oz [[Clarification|ghee]] or oil | * 2 oz [[Clarification|ghee]] or oil | ||
| − | * 6 whole cloves | + | * 6 whole [[cloves]] |
* 6 black or green [[cardamom pods]] (slightly crushed under a flat knife) | * 6 black or green [[cardamom pods]] (slightly crushed under a flat knife) | ||
* 1 5cm (2") rolled [[Cinnamon|cinnamon]] stick | * 1 5cm (2") rolled [[Cinnamon|cinnamon]] stick | ||
* 4 cups boiling water | * 4 cups boiling water | ||
| − | * ½ teaspoon turmeric powder | + | * ½ teaspoon [[turmeric powder]] |
| − | * pinch of saffron strands | + | * pinch of [[saffron]] strands |
| − | * 1 oz flaked almonds | + | * 1 oz flaked [[almonds]] |
| − | * 1 oz seedless sultanas | + | * 1 oz seedless [[sultanas]] |
| − | * 2 medium onions, chopped (1 for garnish, 1 for the rice) | + | * 2 medium [[onions]], chopped (1 for garnish, 1 for the rice) |
==Method== | ==Method== | ||
Revision as of 01:00, 7 June 2008
Contents |
Servings
Serves 4
Ingredients
- 2 Cups Basmati rice (well rinsed under cold water)
- 1 Knorr chicken cube (dissolved in hot water)
- 2 oz ghee or oil
- 6 whole cloves
- 6 black or green cardamom pods (slightly crushed under a flat knife)
- 1 5cm (2") rolled cinnamon stick
- 4 cups boiling water
- ½ teaspoon turmeric powder
- pinch of saffron strands
- 1 oz flaked almonds
- 1 oz seedless sultanas
- 2 medium onions, chopped (1 for garnish, 1 for the rice)
Method
- In a large heavy pan melt the ghee and fry both of the chopped onions until browned
- remove half of the onions and reserve, leaving most of the oil in the pan
- Add dry spices and fry for 2 minutes
- Add the rice and coat with the oil and spices
- Add water and bring to the boil, cover and simmer for 10-12 minutes. Don't lift the lid
- Remove from heat and leave undisturbed for a further 10 minutes
- Meanwhile heat a teaspoon of ghee and fry the Don't lift the lid until 10-12 minutes have passed
- Remove pan and
- Heat at 1 teaspoon of ghee and re-heat the reserved onions for a garnish
- fry sultanas on a low heat, then add the almonds and fry for a further few minutes
- Place rice on a serving dish and fork in the garnishing onions
- Leave the woody spices in for authenticity, but dont't eat them!
Variations
Switch sultanas raisins or dried apricots
