A great pilau rice recipe is an absolute necessity for the aspiring curry chef, this rice is versatile and will go well with just about any curry. The Saffron and spices give the rice a really distinctive flavour, this will taste better than what you get in most curry houses. Try to use Ghee as your oil, as that is what really makes this recipe. If you can't get ghee locally then rapeseed oil is a good substitute.
2 cups Basmati Rice (like teacups)
1/4 cup milk
1/2 teaspoon of saffron
2 tablespoons ghee (indian clarified butter)
1 Onion - finely chopped
3 cloves garlic - finely chopped
1 small stick cinnamon
2 bay leaves
4 Green cardamom pods
1 teaspoon cumin seeds
Chopped Coriander for Garnish
Prep Time: 10 minutes
Cooking Time: 30 Minutes
Serves 4 as a side
Boil the milk and place it in a small bowl with the saffron and leave to cool down while following the rest of the recipe.
Heat the ghee (or oil) in a large lidded pan (preferably heavy bottomed like cast iron), heat to a medium heat.
When hot, drop in the bay leaves, cinnamon, cumin seeds, and cardamom and fry for 60 seconds.
Add the onion to the pot and fry until starts to lightly brown, 5 – 10 minutes
Add the garlic and fry for 1 minute
Add the rice to the pan and fry until slightly translucent, only a minute or so.
Add 2 cups of cold water, mix and turn the heat right up.
As soon as the water boils turn the heat down to the lowest setting, pop the lid on and let it bubble away for 15 minutes without removing the lid. Turn off the heat and throw the saffron milk over the top of the rice and quickly replace the lid.
Leave stand for another 15 minutes without removing the lid.
Serve with the chopped coriander and your favourite curry!