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martes, 27 de diciembre de 2011

Pilau Rice (serves 4)


3 tablespoons oil
5 cm (2 inch) piece cinnamon stick
4 cardamom
4 cloves
1 onion, sliced
250 gr (8 os) long-grain rice, washed and soaked for 30 minutes
600 ml (1 pint) beef stock or water

Heat oil in casserole, add the cinnamon, cardamom and cloves and fry for a few seconds.  Add onion and fry until golden.  Drain the rice thoroughly, add to the pan and fry, stirring occasionally, for 5 minutes.  Add the stock or water, and salt to taste.  Bring to the boil, then simmer, uncovred, for 10 minutes, until the rice is tender and the liquid absorbed.

Variation:  Vegetable Pilau
Add 125 g (4 oz) each shelled peas, thinly sliced carrots and cauliflower florets to the pan after frying the onion.  Fry for 5 minutes, then add the rice and procced as above.

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