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This fragrant, versatile rice dish can be
served on its own or with a range of other Indian dishes, including
several meat and vegetable curries, a yogurt dish, and chutneys.
Garnish the pilaff with chopped fresh mint and coriander, if you
like, or with roasted chili and coconut.
Ingredients
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1 onion, halved lengthways and sliced
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25 gram fresh root ginger, peeled and
grated
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130 gram fresh peas, shelled
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350 gram basmati rice
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3 tbsp ghee or 2 tbsp vegetable oil and a
little butter
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1 cinnamon stick
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6-8 cardamom pods, crushed
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4 cloves
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1 tsp sugar
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1 tsp salt
Method
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Rinse the rice and put it in a bowl.
Cover with plenty of water and leave to soak for 30 minutes. Drain
thoroughly.
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Heat the ghee, or oil and butter, in a
heavy pan. Stir in the cinnamon stick, cardamom and cloves. Add the
onion, ginger and sugar, and fry until golden. Add the peas,
followed by the rice, ad stir for 1 minute to coat the rice in ghee.
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Pour 600ml water with the salt, stir once
and bring to the boil. Reduce heat and allow the mixture to simmer
for 15-20 minutes, until all the liquid has been absorbed.
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Turn off the heat, cover the pan with a
clean dishtowel and the lid, and leave the rice to steam for a
further 10 minutes. Spoon the rice on to a serving dish. Serves 4.
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