Pilau Rice
Basmati rice and coriander come together in this South Asian pilaf, fragrant with cinnamon and cumin and simmered on the stove.
45 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 25 min · 45 min total
- easy
- 1
Heat the oil in a large pan and cook half the onions over a fairly high heat for about 10 minutes until crisp and lightly brown.
- 2
Drain on kitchen paper and set aside, leaving just a coating of oil still in the pan. Add the remaining onions to the pan with the cinnamon, cumin, cardamon and star anise and cook gently for 5 minutes orso until the onions are golden.
- 3
Add the rice, cook for 1 minute and then add 1 Ltr of water and the salt. Bring to the boil, cover and cook over a low heat for 12 minutes until the grains are tender and water has been absorbed.
- 4
Remove from the heat and leave to stand, covered, for 5 minutes, then transfer to a serving dish and scatter over the fried onions and corriander leaves; serve warm.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
