Pulao rice: Difference between revisions
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
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''<span class="reviewTitle">Smells so nice</span>'' | ''<span class="reviewTitle">Smells so nice</span>'' | ||
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| 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 | ||
| Sprinkle the crumbled stock cube over the rice mixture | |||
| 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. | ||
Revision as of 17:29, 16 March 2022
| Pulao rice | |
|---|---|
Best recipe reviewSmells so nice 5/5 Don't skimp on the spices, they make all the difference between the poor quality 'coloured' rice offered by some take-aways and the real thing. Paul R Smith |
| Servings: | Serves 4 |
| Calories per serving: | 345 |
| Ready in: | 40 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
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| 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 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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 Cups Basmati rice (well rinsed under cold water)
- 1 Knorr chicken cube
- 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
- In a large heavy pan melt the ghee 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
- Sprinkle the crumbled stock cube over the rice mixture
- 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, reheat 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
At the last minute, stir in cooked frozen peas, chopped sweet peppers, sweetcorn or any vegetables of your choosing.
Switch sultanas raisins or dried apricots.
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