“Now, for all of you who have problems with cooking pilau rice, this recipe is really very easy and goes exceptionally well with a good curry, like my madras coconut, chicken and banana curry. Have a go, you won't be dissapointed.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.
  3. 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.
  4. Add the rice, cook for 1 minute and then add 1 Ltr of water and the salt.
  5. Bring to the boil, cover and cook over a low heat for 12 minutes until the grains are tender and water has been absorbed.
  6. 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.

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