FRUITY PILAU
Sultanas and almonds make this a flavoursome rice to serve alongside rich curries.
Serves :
6
Preparation Method :
- Wash the basmati rice twice, drain well, and set aside in a sieve (strainer).
- Heat the butter and oil in a medium pan.
- Lower the heat and throw in the bay leaf, peppercorns, and cardamoms, and fry for about 30 seconds.
- Add the rice, salt, sultanas, and flaked almonds.
- Stir-fry for about 1 minute, and then pour in the water.
- Bring to boil, then cover with a tightly fitting lid, and lower the heat. Cook for 15 - 20 minutes.
- Taste a grain of rice after 10 minutes; it should be slightly al dente (soft but with a bite in the centre).
- Turn off the heat and leave the rice to stand, still covered, for about 5 minutes and then serve.
INGREDIENTS
- 450 grams basmati rice
- 75 grams unsalted (sweet) butter
- 1 tablespoon Cooking oil
- 1 bay leaf
- 6 black peppercorns
- 4 green cardamom pods
- 1 teaspoon salt
- 75 grams sultanas (golden raisins)
- 50 grams flaked (sliced) almonds
- 1 litre water
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