Pulao rice (V)

From Cookipedia


Pulao rice (V)
Pulao rice (V)
Servings:Serves 4
Calories per serving:349
Ready in:40 minutes
Prep. time:15 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:31st January 2013

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

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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, reheat 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

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