recipe - tried and tested - A couple of pilau (pulao) rice.txt

Recipe - A couple of pilau (pulao) rice

http://www.jamieoliver.com/forum/viewtopic.php?id=23361&p=2

A couple of pilau (pulao) rice dises to go with curry

Rajasthani Pilau (Rajasthan)

Ingredients:

Serves: 4-6

2 1/2 cups long grain rice

3 tablespoons ghee or oil

2 medium onions, finely sliced

2 sticks cinnamon

6 cardamom pods, bruised

6 whole cloves

10 whole black pepper

4 cups hot stock or water

Salt to taste

Method:

If the rice needs washing, wash well in several changes of cold water and leave to soak for 1 hour. Then drain in a colander for at least 30 minutes.

Heat ghee or oil in a large, heavy saucepan and fry the sliced onion with the cinnamon, cardamoms, black pepper and cloves until the onions are golden, stirring frequently so that they brown evenly.

Add the rice and fry for about 3 minutes, then pour in the stock or water. Add the salt and stir well while bringing quickly to the boil.

Turn heat very low, cover tightly and cook without lifting lid for 25 minutes.

Uncover, allow steam to escape for a few minutes, remove whole spices.

Serve hot with curry.

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Mattar Pilau (Uttar Pradesh)

Ingredients:

Serves: 4-5

1 1/2 cups long grain rice

1 tablespoon ghee

4 whole cloves

1 small cinnamon stick

3 or 4 cardamom pods, bruised

1 teaspoon cumin seeds

1/2 teaspoon ground turmeric

1 1/2cups shelled green peas and diced carrots

2 1/2 teaspoons salt

3 1/4 cups hot water

Wash the rice well and leave to soak in cold water for 30 minutes, then drain well. Heat the ghee in a heavy saucepan and fry the cloves, cinnamon, cardamom pods and cumin seeds, for 1 minute. Add turmeric and rice and stir over medium heat for about 3 minutes. Add peas/carrots, salt and hot water. Bring quickly to the boil, then turn heat very low, cover with a well-fitting lid and cook for 25-30 minutes without lifting lid or stirring. Uncover at end of cooking time to allow steam to escape for about 3 minutes. Remove whole spices, fork rice grains lightly and serve hot with meat or vegetable curries.

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