Difference between revisions of "Pulao rice (V)"

Revision as of 12:28, 7 November 2010

Pullau 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 meat and 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.

Servings

Serves 4

Ingredients

• 2 Cups Basmati rice (well rinsed under cold water)
• 1 Knorr vegetable stock cube (dissolved in 4 cups of 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

1. In a large heavy pan melt the ghee 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 heat a teaspoon of ghee and fry the Don't lift the lid until 10-12 minutes have passed
8. Remove pan and
9. Heat at 1 teaspoon of ghee and re-heat the reserved onions for a garnish
10. fry sultanas on a low heat, then add the almonds and fry for a further few minutes
11. Place rice on a serving dish and fork in the garnishing onions
12. Leave the woody spices in for authenticity, but don't eat them!

Variations

Switch sultanas raisins for dried apricots