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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.
- 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.
- Drain on kitchen paper and set aside, leaving just a coating of oil still in the pan.
- 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.
- Add the rice, cook for 1 minute and then add 1 Ltr of water and the salt.
- Bring to the boil, cover and cook over a low heat for 12 minutes until the grains are tender and water has been absorbed.
- 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.
Delcious, chewy, and flavorfuly rice! I will be making this again and again, the rice is so filling, LOVE IT!
I had to make this minus the onions but it still had lots of flavour. The spices are perfect to go with any Indian food and the technique of cooking the rice is one I use often for perfect, fluffy rice without fuss. I stirred in a bit of butter at the end for extra luxury.
I have tried a few recipes for pilau rice before and none of them have really worked that well, but this one was excellent. Recommended with any curry.