Spiced Pilau Rice
The amount given here will be enough for 6 people with a curry comprising several dishes, but if it's to be served with just one dish, the pilau will serve four. For what's commonly known as pilau rice, you simply follow this recipe, omitting the herbs and spices.
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
Use a pestle and mortar to crush the cardamom pods and the cumin and coriander seeds. Then warm a 10 in (25.5 cm) frying pan (that has a lid) over a medium heat. Add the crushed spices (the cardamom pods as well as the seeds), turn the heat up high and toss them around to dry-roast them and draw out the flavour – this will take about a minute. After that, add the oil and the onion and fry the onion till lightly tinged brown.
Next stir in the rice – there's no need to wash it – and turn the grains over in the pan until they are nicely coated and glistening with oil, then pour in boiling water measured up to the 1 pint (570 ml) level in a measuring jug. Add the cinnamon, bay leaf and a good seasoning of salt, stir once only, then put the lid on, turn the heat down to its lowest and let the rice cook for exactly 15 minutes. Don't remove the lid and do not stir at any stage from now on, because this breaks the grains and makes them sticky. After 15 minutes, take the pan off the heat, remove the lid and cover the pan with a clean tea cloth for 5 minutes before serving. Then empty the rice into a warmed serving dish and fluff up lightly with a fork before it goes to the table.
_This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and Delia Smith's Frugal Food. It has also appeared in Sainsbury's Magazine (Nov 1994)._
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This, thankfully, is a Thai recipe that doesn't require all the speciality ingredients that are sometimes so elusive. The list of ingredients seems rather long, but it is made in moments and has a lovely fragrant flavour.
Most Popular recipes
Pledge your support to Fresh Week with Tefal and you could win a Fresh Express gadget!
17 May 2013 07:54
17 May 2013 09:25
17 May 2013 08:15
|Food and travel||
20 Apr 2013 08:44
30 Apr 2013 08:46
|Can Anyone Help?||
18 May 2013 18:20
14 May 2013 11:16
Wanted Le Saucier
18 May 2013 17:17
16 May 2013 13:11