Spiced Pilau Rice with Nuts
I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish, such as Marinated Chicken Kebabs with Whole Spices
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You will also need a lidded frying pan with a 10 inch (25.5 cm) base.
This recipe is taken from How to Cook Book One
First of all, in the pestle and mortar, crush the cardamom pods and the cumin and coriander seeds. Then, warm the frying pan over a medium heat, add the crushed spices (the pods as well as the seeds of the cardamom), turn the heat up high and toss them around in the heat to dry-roast them and draw out the flavour – this will take about 1 minute. After that, turn the heat back to medium and add the oil, onion and nuts and fry until everything is lightly tinged brown.
Next, stir in the rice and turn the grains over in the pan until they are nicely coated and glistening with oil, then pour in 1 pint (570 ml) boiling water. Add the cinnamon, bay leaf and salt, stir once only, then put the lid on, turn the heat down to its lowest setting and let the rice cook for exactly 15 minutes. After this time, take the pan off the heat, remove the lid and cover with a clean tea cloth for 5 minutes. Then empty the rice into a warm serving dish and fluff up lightly with a fork before it goes to the table.
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A healthy, lower-fat option for a barbecue, these kebabs are given extra appeal by the wonderful coriander chutney, a real taste of the East.
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