Pilau rice
Fluffy, separate grains of basmati cooked with golden onion, whole spices and a little turmeric, ready in about 20 minutes once soaked.
Method
- 1
Rinse the rice in a sieve under cold water, or in several changes of water in a bowl, until it runs almost clear.
- 2
Soak the rice in cold water, then drain it well.
- 3
Melt the ghee in a heavy saucepan over medium heat. Add the cumin, cardamom, cloves, cinnamon and bay leaf and let them sizzle.
- 4
Add the onion and cook, stirring, until soft and golden.
- 5
Add the drained rice and turmeric and stir gently until every grain is coated and glossy.
- 6
Pour in the boiling water, add the salt, stir once and bring back to the boil.
- 7
Cover tightly, turn the heat to its lowest setting and cook without lifting the lid.
- 8
Take the pan off the heat and leave it covered.
- 9
Fluff the rice gently with a fork and serve, warning everyone about the whole spices.
Notes
- Soaking lets the grains absorb water evenly, so they cook long and separate rather than breaking.
- Resist stirring once the water goes in. Stirring releases starch and makes the rice sticky.
Equipment
Sieve, Heavy saucepan with a tight lid, Kettle, Fork