Spiced Pilau Rice
Click on the video at the bottom to watch this recipe being made
|Need help with conversions?|
|Equipment: You will also need a Little Gem frying pan or similar with a base measurement of 17cm and a tight-fitting lid.|
Recipe adapted from Delia’s Complete How to Cook
First of all, in a pestle and mortar, crush the cardamom pod, the cumin and coriander seeds.
Then, warm the frying pan over a medium heat, add the crushed spices (the pod as well as the seeds of the cardamom) 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 and chopped onion 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 the 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, remove the lid, take the pan off the heat and cover with a clean tea cloth for 10 - 15 minutes.
Then fluff it lightly with a fork and transfer the rice to a warm serving dish before it goes to the table.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Follow Delia's instructions for perfect results - and not a boil in the bag packet to be seen!
To cook perfect rice make sure you leave it alone with no stirring
A perfect accompaniment to Chinese Stir-fried Chicken with Shiitake Mushrooms and Sprouting Brocolli
Make in advance, and keep in a cool place until needed
Most Popular recipes
Autumn apple recipes
31 Oct 2014 18:35
31 Oct 2014 16:29
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
27 Oct 2014 10:55
|Can Anyone Help?||
31 Oct 2014 19:55
21 Oct 2014 19:59
31 Oct 2014 10:17
28 Oct 2014 21:33