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Difference between revisions of "Pulao rice (V)"
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{{Template:CookTools}} | {{Template:CookTools}} | ||
| − | [[Image:Pullau rice.jpg | + | {{recipesummary |
| + | |Servings = Serves 4 | ||
| + | |Difficulty = 2 | ||
| + | |TotalTime = 40 minutes | ||
| + | |PrepTime = 15 minutes | ||
| + | |CookTime = 25 minutes | ||
| + | |Image = [[Image:Pullau rice.jpg|300px]] | ||
| + | }} | ||
| + | |||
==About pulao rice== | ==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 | + | '''[[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. | 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) | ||
| − | * 2 oz | + | * 2 oz 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) | ||
| Line 21: | Line 26: | ||
* 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== | + | # In a large heavy pan melt the [[oil]] and fry both of the chopped [[onions]] until browned |
| − | # In a large heavy pan melt the [[ | + | |
# 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 | ||
# Add the [[rice]] and coat with the oil and spices | # 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 | # 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 | + | # Remove from heat and leave undisturbed for a further 10 minutes. |
| − | # Meanwhile | + | # 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. | |
| − | # | + | |
| − | # Place rice on a serving dish and fork in the | + | |
# 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]] | ||
| Line 44: | Line 46: | ||
[[Category:Vegetarian recipes]] | [[Category:Vegetarian recipes]] | ||
[[Category:Vegan recipes]] | [[Category:Vegan recipes]] | ||
| + | [[Category:Fruit recipes]] | ||
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
