When baking, follow directions.
When cooking, go by your own taste.


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Pilau Rice

Ingredients


250g Basmati rice

30g Unsalted butter

500ml Water

2 Cardamon Pods

1Tsp Fennel Seeds

Goat Korma, Butter Chicken, Cabbage Stir-fry w...Image by avlxyz via Flickr



2 Cloves

1/2 tsp Salt

1 Bay leaf

1/2 Star anise (optional)



Method


Wash rice thoroughly 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 largish saucepan and add salt,spices,bay 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.

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 a few drops of red/yellow/green colouring to different sides of the pan.

Preheat oven to 100c, once the rice has sat for 10 mins,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 folding every 20-30 mins and the rice grains will be lovely and separate.




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