Wednesday, August 15, 2012

Rajasthani Pilau (Festive Spicy Rice) Recipe

This recipe is well loved in my house and is often paired with my Chicken Tikka Masala and Palak recipes. The taste and aroma of this rice is simply amazing!

Ingredients :

2 1/2 cups long grain rice
3 tablespoons ghee or oil
2 medium onions, finely sliced
2 sticks cinnamon
6 cardamom pods, bruised (you do this by crushing the pods until they open slightly, but not enough that the seeds on the inside come out. Cardamom pods can be found at Whole Foods)
6 whole cloves
10 whole black pepper
4 cups hot stock or water
Salt to taste

If the rice needs washing, wash well in several changes of cold water and leave to soak for 1 hour. Then drain in a colander for at least 30 minutes.
Heat ghee or oil in a large, heavy saucepan and fry the sliced onion with the cinnamon, cardamoms, black pepper and cloves until the onions are golden, stirring frequently so that they brown evenly. Add the rice and fry for about 3 minutes, then pour in the stock or water. Add the salt and stir well while bringing quickly to the boil. Turn heat very low, cover tightly and cook without lifting lid for 25 minutes. Uncover, allow steam to escape for a few minutes, remove whole spices.


1 comment:

  1. We do a curry night pretty regularly and this rice would work great with it. I love the taste and smell of cardamom.


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