I've changed this recipe slightly and I think its even better and now contains no artificial colourings! Try it you won't be dissapointed.
Recipe for Pilau rice(Serves 3-4)
250g Basmati rice(I used KTC but any decent basmati will do)
30g Unsalted butter
500ml Water
3 Cardamon Pods
1/2 tsp Salt
1 Bay leaf
2 large pieces of blade mace
1/2 tsp ground cumin.
1 tsp Garlic ginger puree
1 finely grated carrot
Wash rice thouroughy in a bowl until water runs clear,this takes a while then leave to soak in cold water for 30 mins.
Drain rice really well and shake off as much water as you can.
Melt butter in a largeish saucepan and add salt,spices,bay,Mace,Garlic/ginger paste,carrot for a few seconds,add rice and fry gently for a minute or two on a medium heat. Add the water and bring to the boil stirring just once.
*Don't worry about the carrot clagging together at this point it will separate later in the oven
Cover the pan with a A3 size piece of foil and place the lid on top, Turn the heat down to no2 electric or halogen,if gas use simmer,and cook undisturbed for 8 mins.
Turn off the heat and remove lid and foil, add let sit for about 5 mins.
Preheat oven to 60-70c ,gently transfer into a lightly oiled oven proof dish and cover well with the foil you used earlier,making a few steam holes.
Put in the oven,the longer the better gently(I go for 1hr in total) folding every 20-30 mins and the rice grains will be lovely and separate, at some point remove the mace,shred really fine and fold back into the rice.
As it dries gently in the oven,the result will be a fantastic BIR flavoured rice with a lovely colour from the carrot/cumin and flavour from the Shredded mace.
Enjoy
Topic: Pilau Rice (Read 9457 times)
