Ingredients
-
2 cups (500ml) Rice - Basmatisoaked and rinsed until clear
-
1/4 cup (60ml) Vegetable Oil
-
1/2 tsp Salt
-
1/2 tsp Cumin Seeds
-
2 cups (500ml) Water
-
5 Cardamom Pods
-
2 Bay Leaf
-
2" Cassia Bark (Cinnamon Stick)
-
1 Star Anise
-
2 Cloves
-
optional Red Food Colouring Powder
-
optional Orange Food Colouring Powder
-
optional Green Food Colouring Powder
Directions
Pilau rice is the perfect accompaniment for an Indian main. It’s quick, easy to make and great for soaking up curry sauces. This dish is perfectly fragrant and produces lovely individual grains every time.
Steps
|
1
Done
|
Rinse the rice with cold water until the water runs clear. Keep the rice soaking in the clean water for 15 minutes. |
|
2
Done
|
Add the cumin seeds, cardamom, cassia bark, cloves, star anise (if using) and bay leaves to the pot and cook over medium heat for about 1 minute or until aromatic and toasted. |
|
3
Done
|
Strain the rice and add to the pot along with the salt and water. |
|
4
Done
|
Bring to a boil, stir and cover the pot. Reduce the heat to lowest and cook for 15 minutes. |
|
5
Done
|
fluff the rice with a fork and serve. |
|
6
Done
|
How do restaurants get coloured rice?Simple. Sprinkle a little bit of food colouring powder in patches over the top of the rice. Place the lid back on and wait about 5 mins for the steam to moisten the dies and seep through the rice. Uncover and stir through gently. |
|
7
Done
|
|
