Difference between revisions of "Pulao rice (V)"

Revision as of 18:55, 29 May 2012

Pulao rice (V)
Servings:	Serves 4
Ready in:	40 minutes
Preparation time:	15 minutes
Cooking time:	25 minutes
Difficulty:
Overall recipe rating: 71/100 out of 100, based on 24 votes  You need to enable JavaScript to vote

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

1. In a large heavy pan melt the oil and fry both of the chopped onions until browned
2. remove half of the onions and reserve, leaving most of the oil in the pan
3. Add dry spices and fry for 2 minutes
4. Add the rice and coat with the oil and spices
5. Add water and bring to the boil, cover and simmer for 10-12 minutes. Don't lift the lid
6. Remove from heat and leave undisturbed for a further 10 minutes.
7. Meanwhile, re-heat the reserved onions for a garnish.
8. Add the sultanas and the almonds and fry for the last minute or so.
9. Place rice on a serving dish and fork in the onions and almonds.
10. Leave the woody spices in for authenticity, but don't eat them!

Variations

Switch sultanas raisins for dried apricots