Thought I'd try a pilau rice for the first time with last night's Sweet Potato & Chickpea Jalfrezi. Providing you have the spices, it's pretty straightforward.
Serves 4-6
2 tbsp vegetable oil
½ tsp ground coriander
6 cardamom pods
1 tsp cumin seeds
8 cloves
1 cinnamon stick
2 bay leaves
1 small onion, finely chopped
1 garlic clove, finely chopped
½ tsp ground turmeric
½ tsp black mustard seeds
300g basmati rice
500ml vegetable or chicken stock, fresh or made from 1 stock cube
6 cardamom pods
1 tsp cumin seeds
8 cloves
1 cinnamon stick
2 bay leaves
1 small onion, finely chopped
1 garlic clove, finely chopped
½ tsp ground turmeric
½ tsp black mustard seeds
300g basmati rice
500ml vegetable or chicken stock, fresh or made from 1 stock cube
Heat the oil in a saucepan over a medium heat. When hot add the onion and garlic and fry for 5 minutes, or until softened, stirring regularly. Stir in all the spices and fry gently for 2 minutes, stirring.
Add the rice and stir it around in the buttery spices before adding the stock. Stir well, cover with a tight fitting lid, and bring to the boil. Once boiling, reduce the heat to its lowest setting and cook for 10 minutes. After 10 minutes, turn off the heat. DO NOT lift the lid, but leave to steam with the residual heat for another 10 minutes.
Fluff gently with a fork and serve, warning diners about the whole spices.
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