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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is my foolproof way to cook pilau rice to serve with curries. It never sticks or goes soggy, I hope it works for you too! The secret is 1 rice to 2 water, whatever size of cup you use. A pan with a tight-fitting lid is a must. Read more . My kids love this and eat it by the bucket load! Ingredients:
1 cup basmati rice |
2 cups water |
1 cinnamon stick |
2 bay leaves |
4 whole cloves |
4 green cardamom pods, slightly crushed |
2 black cardamom pods if you can get hold of them, otherwise no matter |
scant quarter of a tsp turmeric powder |
a drop of cooking oil for frying spices |
Directions:
1. Heat drop of oil in a pan that has a tight fitting lid.
2. Add all the spices and heat, stirring, to release the flavours.
3. Add the rice and heat, stirring around to coat in the spice and oil mixture.
4. Add the water and stir just once, bring to the boil.
5. As soon as the water comes to the boil, put the lid on the pan and turn the heat down low.
6. Simmer slowly for 15 minutes, and no more! (set a timer if you have to)
7. After 15 minutes remove the pan from the heat but don't lift the lid! Let it sit and steam for about 5 minutes.
8. Lift the lid, remove the whole spices which will have come to the top. Carefully fork the rice over to aerate it. Let it air with the lid off for a minute or two before serving.
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