How To Cook Pilau Rice


Hello, and welcome to Videojug. We’re going to show you how to cook pilau
rice, an aromatic rice dish which is common to many parts of the world. You will need these ingredients to serve four
people. 250 grams of long grain rice
125 grams of cashew nuts 3 tablespoons of vegetable oil
4 cloves 2 cardamom pods
2cm piece of cinnamon stick 1tsp cummin seeds
6 shallots 125g raisons
1tsp turmeric powder 1 tsp saffron threads
500ml water salt
1 bunch coriander for garnish a little oil for frying
1 onion, also for garnish. You will also need these utensils
1 sharp knife 1 cutting board
1 small pot 1 colander
1 think bottomed pan 1 wooden spoon Step one
First of all, put the water to boil in the small pot, adding in the saffron threads
Thoroughly wash and drain the rice. This will get rid of most of the starch in it, enabling
it too cook as individual grains. Step two.
In the pan heat the three tablespoons of oil in a high temperature on your stove. Add in
the nuts, cinnamon, cloves, cardamons, cumin seeds, and fry for two minutes. You will all
ready be able to smell the fragrant aroma. Step three
Add the shallots and fry for two minutes, or until they are translucent. Add the raisins,
turmeric, salt, and stir for a few minutes Step four
Add the clean rice and stir well until all the grains have been coated with the spices.
Add the boiling water, allowing the rice to cook gently in its spices. This should take
about 12 to 15 minutes. Then cover the pan and turn the heat to low. Step five
Whilst the rice is cooking, chop the coriander roughly. Then slice the onion, and brown in
a little oil. Keep both aside, ready for garnishing at the end. Step six
When the water is absorbed in the pan, test the rice by tasting it to see if it is done.
If necessary, leave for another minute or two with the lid on Step seven
Garnish with coriander and the crispy brown onion slices, thereby adding extra taste and
colour to the dish.

Author:

Leave a Reply

Your email address will not be published. Required fields are marked *