Pilau rice recipe - BBC Food https://www.bbc.co.
uk/food/recipes/pilau_rice_81725
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Pilau rice
Preparation time Cooking time
less than 30 mins 10 to 30 mins
Serves Dietary
Serves 4-6
Pilau rice is the perfect accompaniment to a curry feast. The Hairy Bikers add
whole cardamom, cloves, bay and cinnamon for a heady fragrance, along with
a nice bit of butter and chicken stock for a rich taste. Serve with any of your
favourite curries.
By The Hairy Bikers
From The Hairy Bikers' Comfort Food
Ingredients
½ tsp coriander seeds
6 cardamom pods
1 tsp cumin seeds
8 cloves
1 cinnamon stick
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Pilau rice recipe - BBC Food https://www.bbc.co.uk/food/recipes/pilau_rice_81725
2 bay leaves
75g/2½oz butter
1 small onion, finely chopped
1 garlic clove, finely chopped
½ tsp ground turmeric
½ tsp black mustard seeds
300g/10½oz basmati rice, rinsed and drained
500ml/18fl oz chicken or vegetable stock, fresh or made from 1 stock cube
sea salt and freshly ground black pepper
Method
1. Using a pestle and mortar, pound the coriander seeds into a coarse
powder. Add the cardamom pods and grind until the husks split and
the seeds are lightly crushed. Add the cumin, cloves, cinnamon and bay
and pound very lightly for a few seconds, to mix.
2. Melt half the butter in a sauté pan or wide-based saucepan over a
medium heat. Fry the onion and garlic for 5 minutes, or until soened,
stirring regularly. Sprinkle in the turmeric and mustard seeds, plus all
the ingredients from the pestle and mortar. Fry gently for 2 minutes,
stirring.
3. Mix in the rice to coat it in the buttery spices. Add the stock and a good
pinch of black pepper. Add a pinch of salt if needed (stock from a cube
will already contain salt).
4. Stir well and bring to the boil. Give a final stir then cover the pan with a
tight-fitting lid. Reduce the heat to its lowest setting and cook for 15
minutes.
5. When the rice is cooked, cut the rest of the butter into small pieces.
Remove the pan lid and dot the butter over the hot rice. Leave to melt
for a few seconds, then quickly fluff up the rice using a fork, taking care
not to break up the grains.
6. Replace the lid and leave to stand for 5 minutes before serving. (Warn
your guests not to eat the cardamom, cinnamon or any whole cloves.)
Recipe Tips
Giving the whole spices a bit of a bash is a great way to bring out their flavour,
so get out the pestle and mortar or just use a rolling pin (but be careful not to
ping them round the room!). Don't be tempted to open the lid while the rice is
cooking. The water needs to be fully absorbed and steams the rice evenly if
kept securely in the pan. The final flourish of melted butter helps to colour
and flavour the rice.
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