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Pulao rice: Difference between revisions
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
|Image = [[Image:Pullau rice.jpg|alt=Electus]] | |Image = [[Image:Pullau rice.jpg|thumb|middle|none|alt=Electus]] | ||
<span class="review"> | <span class="review"> | ||
<span class="reviewHeader"> | <span class="reviewHeader"> | ||
==== | ====Best recipe review==== | ||
</span> | </span> | ||
''<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. | ||