Pilau rice recipes
Our top 3 of 3 Pilau rice recipes
Perfect Pilau Rice By Boiling
by CurryMasterViewed 2887 times
- 1.Boil the water It is not necessary to salt it.
- 2.Rinse the rice briskly with fresh cold water until most of the starch is washed off. Run boiling water from the kettle through the rice for its final rinse. Strain it, and add it immediately to the boiling water in the pan. Put the lid on.
- 3.When the water returns to the boil, (should be just a few seconds)take off the saucepan lid, and start timing for 8 minutes. Give the rice a gentle stir 30 seconds or so after putting it into the water to separate and to stop the rice sticking (like you do for Pasta)
- 4. After 8 minutes, remove from the stove and quickly drain. Invert the pot.
- 5. Quickly and briskly shake off excess water. Transfer the rice back to the pot, which is hot and dry by now. The rice itself is still quite wet (though you can eat it if you want to.)
- 6. Add the spicing and saffron, stir in.
- 7. Take out cassia bark when ready to serve and enjoy!
Optionally if you want the rice to be all-over yellow, add 1 teaspoon Turmeric to the boiling water before the rice goes in. To dry the rice to get fluffy grains: - Put the lid on the pot and seal it with cling film. Put the pot in a warm place (near the stove but not applying a flame) and leave it for at least 30 minutes, max 90 minutes. It should still be warm. Gently fluff up with a fork and serve. Note: even if you wish to let the rice go cold for reheating, carry out this operation if you want fluffy grains. MUST READ - Don't get ripped off, ensure it's the best rice you have made! Make sure you buy 'Pure' Basmati Rice. If you buy just Basmati Rice, the EU says the manufacturer only has to put 40% of Basmati rice into the packet the rest can be made up of any cheap rice!
- ALL YOU NEED
- ½ Teaspoon star anise
- 4 cardamom seeds. green
- 4 cloves
- 3 Bay Leaves
- 4cm Cassia Bark
- 1 teaspoon Turmeric powder
- ½ teaspoon Fennel Seeds
- pinch Saffron strands
- 375g Pure Basmati Rice
by MilsonViewed 1482 times
- 1) Soak the rice in cold water for 5 minutes, and then rince it.
- 2) Put some oil in a frying pan and raost the almonds until they start turning brown. Take them off the heat.
- 3) Put the cold water in a suacepan, and add all the spices and a pinch of sugar. Bring this the the boil, abd boil for 3 or 4 minutes. Strain off the spices, retaining just the flavoured water.
- 4) In a saucepan, melt the ghee and then add the rice, ensuring it is all coated with the oil. Ensure the pan is very hot and then add the spiced water. Put a lid on the pan and turn the heat down very low.
- 5) The rice will cook on this gentle heat, adsorbing all the water. In 8 to 10 minutes take the pan off the heat and leave for 5 more minutes to ensure it is fluffy. All this time the lid must not be lifted!
- 6) When ready to serve, fluffy it gently with a fork and sprinkle the roasted almonds and the saltanas on to.
- 1 cup Basmati rice
- Ghee or veg oil
- Almond flakes
- 4 Cloves
- 4 Cardamom pods
- Pinch Saffron strands
- 2 Bay leaves
- 1 Cinamon stick
by Anjali PathakViewed 1308 times
- 1. Wash the rice in several changes of water and then leave to soak in a large bowl of cold water for 30 minutes.
- 2. In a large pan add plenty of boiling water and add the whole spices and saffron.
- 3. Drain the rice and add to the pan, stirring well before adding the salt.
- 4. Stir again and add the vegetable oil.
- 5. Bring back to the boil and allow to cook on a medium heat for about 5 minutes. The rice should have a little bite to it before you remove from the heat and drain the water. Remove the whole spices before serving if you wish.
- 250g basmati rice
- 2 tablespoons vegetable oil
- 4 cloves
- 4 Green Cardamom Pods
- 2 black cardamom pods (optional)
- 1 bay leaf
- 1-2 star anise (optional)
- 1 cinnamon stick
- 1 whole mace
- 1-2 teaspoons Cumin seeds
- good pinch of saffron
- salt, to taste