Pilau rice
I’ve struggled with this in the past, usually getting the quantity of water/stock/time/heat just right. Last night I tried this recipe from Delia Smith and it worked flawlessly. Here’s exactly what I did:
- soak 275ml of Basmati rice for 1/2 hr in a few changes of water (Delia says this is not necessary)
- grind 2 cardamon pods, 3/4 tsp cumin seeds, 1/2tsp coriander seeds
- using a large frying pan with a lid, toast the spices for 1 min over a high heat
- reduce heat, add 1tbsp groundnut oil and one small finely chopped onion, fry for 3 min
- add rice to pan and toss to cover the rice in the oil
- add one pint of boiling water with one chicken stock cube dissolved in it (supposed to make 3/4 of a pint, so it’s weak stock)
- add one bay leaf and a 1 inch piece of cinnamon stick
- stir the rice just once, gently
- put the lid on (I wrapped it in a teatowel for a tight fit) and put on your smallest hob on the lowest heat
- after 15 min, all the liquid was absorbed (40min for brown rice says Delia)
- it’ll keep with the lid on like that for a while
- before serving, fluff the grains with a fork
Delia says this serves “four to six”. I say it serves three, maybe four, because I am fat. It could probably use some saffron or yellow food colouring for cosmetic purposes, but it tasted very nice. Compared to what I did in the past, using a broad frying pan and not stirring it were probably the reasons this came out better.











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