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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Now, for all of you who have problems with cooking pilau rice, this recipe is really very easy and goes exceptionally well with a good curry, like my madras coconut, chicken and banana curry. Have a go, you won't be dissapointed. Ingredients:
4 tablespoons vegetable oil |
3 onions, thinely sliced |
1 cinnamon stick |
1 teaspoon cumin seed |
3 cardamom pods, cracked |
3 star anise |
500 g basmati rice, rinsed |
2 teaspoons salt |
50 g fresh coriander leaves |
Directions:
1. Heat the oil in a large pan and cook half the onions over a fairly high heat for about 10 minutes until crisp and lightly brown.
2. Drain on kitchen paper and set aside, leaving just a coating of oil still in the pan.
3. Add the remaining onions to the pan with the cinnamon, cumin, cardamon and star anise and cook gently for 5 minutes orso until the onions are golden.
4. Add the rice, cook for 1 minute and then add 1 Ltr of water and the salt.
5. Bring to the boil, cover and cook over a low heat for 12 minutes until the grains are tender and water has been absorbed.
6. Remove from the heat and leave to stand, covered, for 5 minutes, then transfer to a serving dish and scatter over the fried onions and corriander leaves; serve warm.
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