Pilau rice is popular across many regions, including Balkans, Caribbean, South Caucasus, Central Asia, Europe and the Middle East. The rice dish usually involves cooking in stock or broth, adding preferred spices. Express.co.uk takes your through BBC Good Food’s recipe.
- 1/2 tsp coriander seeds
- 6 cardamom pods
- 1 tsp cumin seeds
- 8 cloves
- 1 cinnamon stick
- 2 bay leaves
- 75g/2½oz butter
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1/2 tsp ground turmeric
- 1/2 tsp black mustard seeds
- 300g/10.5 oz basmati rice, rinsed and drained
- 500ml/18fl oz chicken or vegetable stock, fresh or made from 1 stock cube
- sea salt and freshly ground black pepper
How to make Pilau rice
Step one: Pound the coriander seeds into a coarse powder.
Add the cardamom pods and grind until the husks split and the seeds are lightly crushed.
Add the cumin, cloves, cinnamon and bay and pound very lightly for a few seconds, to mix.
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Step two: Melt half the butter in a sauté pan or wide-based saucepan over a medium heat.
Fry the onion and garlic for five minutes, or until softened, stirring regularly.
Sprinkle in the turmeric and mustard seeds, plus all the ingredients from the pestle and mortar.
Fry everything gently for two minutes while stirring.
Step three: Mix in the rice to coat it in the buttery spices. Add the stock and a pinch of black pepper.
Stir well and bring to the boil and give a final stir then cover the pan with a tight-fitting lid.
Reduce the heat to its lowest setting and cook for 15 minutes.
Step four: When the rice is cooked, cut the rest of the butter into small pieces.
Remove the pan lid and dot the butter over the hot rice.
Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains.
Step five: Replace the lid and leave to stand for 5 minutes before serving.
Remember to tell your guests not to eat the cardamom, cinnamon or any whole cloves.
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