Pilau Rice

recipe

Pilau Rice

No comments

Forget the garish, brightly coloured rice you get with takeaways – here's the real thing. If you're feeling extravagent, add a few strands of saffron for a glorious golden colour

Ingredients

2 tbsp vegetable oil
2 bay leaves
2 cardamom pods
2 cinnamon sticks
2 cloves
240g long-grain rice (Basmati is best)
generous pinch of saffron threads soaked in 500ml hot water (optional)
salt

Serves: 4 Preparation: 5 Cook Time: 20 Total Time: 25min

Directions

More recipes like this

Heat the oil in a large lidded frying pan and fry the whole garam masala (the bay leaves, cardamom pods, cinnamon sticks and cloves) for minutes.
Add the rice and turn over in the oil, coating the grains evenly.
Pour on the saffron-infused water, add the salt and bring to the boil. Turn the heat down, stir once, then cover and leave for about minutes or until the water has fully absorbed.
Take off the heat, remove the lid and place a tea towel over the pan. Replace the lid and leave for minutes as the towel absorbs any excess moisture. Then fluff up with a fork and serve.
You can pick out the pieces of the garam masala or, as Indian etiquette dictates, allow your guests to discreetly pick out their own as they eat.