PILAU RICE RECIPE - BBC FOOD
Pilau rice is the perfect accompaniment to our crunchy palak paneer. Freshly ground spices add so much flavour, so get out the pestle and mortar!
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4-6
Number Of Ingredients 14
Steps:
- 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.
- 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 softened, stirring regularly. Sprinkle in the turmeric and mustard seeds, plus all the ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring.
- 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). 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.
- 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.
- 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.)
VEGETABLE PILAU RICE RECIPE - BBC FOOD
Madhur Jaffrey's pilau (or pullao) rice is a foolproof recipe. Plus it has a few healthy vegetables thrown in.
Provided by Madhur Jaffrey
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. This makes about three tablespoons.
- For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
- Peel and finely grate the ginger.
- Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds.
- As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir.
- Add the turmeric and garam masala and stir for one minute.
- Add the ginger and saute, stirring, for another minute.
- Drain the rice and add it to the pan.
- Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook this way for two minutes.
- Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then cover the pan with foil then a lid) then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.
- Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate.
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PILAU RICE RECIPE - BBC FOOD
Pilau rice is the perfect accompaniment to our crunchy palak paneer. Freshly ground spices add so much flavour, so get out the pestle and mortar!
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- 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.)
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