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Difference between revisions of "Pulao rice (V)"
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|Servings = Serves 4 | |Servings = Serves 4 | ||
| − | |Difficulty = | + | |Difficulty = 2 |
| − | |TotalTime = | + | |TotalTime = 40 minutes |
| − | |PrepTime = | + | |PrepTime = 15 minutes |
| − | |CookTime = | + | |CookTime = 25 minutes |
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This version of pulao rice is a bit of a fiddle but worth making it if you have the time. | This version of pulao rice is a bit of a fiddle but worth making it if you have the time. | ||
| − | ==Ingredients== | + | ===Ingredients=== |
* 2 Cups [[Basmati rice]] (well rinsed under cold water) | * 2 Cups [[Basmati rice]] (well rinsed under cold water) | ||
* 1 Knorr vegetable stock cube (dissolved in 4 cups of hot water) | * 1 Knorr vegetable stock cube (dissolved in 4 cups of hot water) | ||
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* 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===# In a large heavy pan melt the [[oil]] and fry both of the chopped [[onions]] until browned | + | ===Method=== |
| + | # In a large heavy pan melt the [[oil]] and fry both of the chopped [[onions]] until browned | ||
# remove half of the [[onions]] and reserve, leaving most of the oil in the pan | # remove half of the [[onions]] and reserve, leaving most of the oil in the pan | ||
# Add dry spices and fry for 2 minutes | # Add dry spices and fry for 2 minutes | ||
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# Place rice on a serving dish and fork in the onions and almonds. | # Place rice on a serving dish and fork in the onions and almonds. | ||
# Leave the woody spices in for authenticity, but don't eat them! | # Leave the woody spices in for authenticity, but don't eat them! | ||
| − | ==Variations== | + | ===Variations=== |
Switch sultanas raisins for dried apricots | Switch sultanas raisins for dried apricots | ||
[[Category:Recipes|Rice]] | [[Category:Recipes|Rice]] | ||
Revision as of 18:55, 29 May 2012
About pulao rice
Pilaf, also called polao, pilau or pulao, is a dish in which a grain, such as rice or cracked wheat, is browned in oil, and then cooked in a seasoned stock. Depending on the local cuisine it may also contain a variety of vegetables. Pilaf and similar dishes are common to Middle Eastern, Central, South Asian, Latin American and Caribbean cuisine. This version of pulao rice is a bit of a fiddle but worth making it if you have the time.
Ingredients
- 2 Cups Basmati rice (well rinsed under cold water)
- 1 Knorr vegetable stock cube (dissolved in 4 cups of hot water)
- 2 oz 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 oil 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, re-heat the reserved onions for a garnish.
- Add the sultanas and the almonds and fry for the last minute or so.
- Place rice on a serving dish and fork in the onions and almonds.
- Leave the woody spices in for authenticity, but don't eat them!
Variations
Switch sultanas raisins for dried apricots
