Pilau Rice with Toasted Pine Nuts Recipe |
Ingredients: Serves 4 |
225g basmati rice 40g ghee or unsalted butter 5cm piece of cinnamon stick 4 green cardamom pods, bruised 4 cloves ½ teaspoon black peppercorns 2 bay leaves, crumpled 25g raw cashews (optional) a pinch of ground turmeric salt, to taste 1 tablespoon pine nuts |
Method: Wash the rice in several changes of cold water then soak it in cold water for 15-20 minutes. Drain thoroughly. In a heavy non-stick saucepan, heat the ghee or butter over a low heat and add the cinnamon, cardamom, cloves, peppercorns, bay leaves and cashews (if using). Stir-fry the ingredients gently for 25-30 seconds and add the rice, turmeric and salt. Stir-fry for 2-3 minutes and pour in 500ml hot water. Bring it to the boil and let it cook, uncovered, for 2-3 minutes. Reduce the heat to low, cover the pan tightly and cook for 7-8 minutes. Remove from the heat and let it stand for 5-6 minutes. Meanwhile, preheat the grill to high and grill the pine nuts until they brown lightly. Fluff up the rice with a fork and transfer it to a serving dish. Scatter the toasted nuts on top and serve. Nuts are often used to garnish pilaus and briyanis. |
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