Pilau Rice Recipe
These recipes for Pilau Rice have been kindly donated by master chef Jasdev Singh of the Lotus Lounge Restaurant in London - the finest North Indian cuisine in London!
These methods are used by Jasdev in his restaurant so you can be sure they are quick and reliable. Please note that Kala Namak (Bl;ack Salt) has a stronger flavour than ordinary salt so you may want to adjust the salt level to suit your taste.
Pilau Rice
There are 2 ways of cooking rice basically:
· Absorption method
· Draining Method
Below are the ingredients, the 2 methods follow afterwards.
Natco Basmati Rice 500g
Natco Cloves whole 4-5 cloves
Natco Cinnamon Stick 1 small (half a Natco stick)
Natco Bayleaf 1-2 leaves
Natco Cumin Seeds 1 teaspoon/5g
Salt or natco Kala Namak 1/2 -1 teaspoon to taste
Natco Butter/Ghee 60g
Natco Green Cardamoms 4-5 pods
Water Approx 1 litre
1 medium sliced onion.
Method 1 - Traditional (rice fried)
In a pan melt butter or ghee, add cumin, cloves, bayleaf, cinnamon and green cardamom. When they crackle add the sliced onion and saute until the onion is a little coloured. Add the washed and drained rice and saute for 2 minutes taking care that the rice does not break. Now add the water and salt and cook with a tight lid on top for 20-25 minutes on low heat, undisturbed.
Method 2 - Easy (rice boiled)
Saute all the spices in a pot with a little butter and when they crackle add a lot of hot water. When the water comes to the boil add the washed rice and continue on the high heat. Check when the rice is almost done and then drain through a colander. Once the rice has drained sprinkle fried sliced onion on top and garnish with coriander etc.
IF YOU WANT THE RICE TO BE YELLOW COLOUR ADD 1 TSP OF TURMERIC TO THE WATER WHEN COOKING.
