Bowl of spiced pilau rice
A lovely basic pilau rice recipe that can be easily adapted, adding any combinations of vegetables, spices or meat.
Great as a simple side or made into a more substantial main course such as vegetable or meat biryani.
Place the rice into a bowl and cover with cold water, moving it around with your hand
Carefully empty the water from the bowl by placing a hand over the top and tipping to the side
Cover the rice again with fresh water and repeat a few more times until the water becomes more clear
Tip the rice into a sieve and place over the bowl to drain well
Heat the oil in the frying pan and add the sliced shallots
Fry on a medium heat for a few minutes, stirring now and then until golden brown
Using a slotted spoon, remove from the pan and place on a plate on top of a couple of sheets of kitchen paper to drain
Crumble the stock cube into the measuring jug before adding 570ml of boiling water and a heaped teaspoon of ground turmeric, stir well
In a medium saucepan, melt the butter before adding the cumin seeds, cardamom pods, cinnamon and bayleaf, if using
Gently fry for 10 seconds before adding the rice and stock
Bring to the boil before reducing the heat to low and placing a lid on top
Cook for around 10-12 minutes until all the liquid has been absorbed and the rice tastes tender
Remove the lid and fork through the rice, removing the bay leaf, cinnamon stick and cardamom pods before serving
Rice is a great source of starchy (complex) carbohydrate, providing our bodies with slow release energy and important nutrients such as vitamins minerals and fibre.
Onions contain a type of dietary fibre known as a prebiotic. This type of fibre is used by the beneficial microbes naturally living in our gut, which are important to our overal health.
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