Classic yellow pilaf

Classic yellow pilaf

By
From
Anjum's Indian Vegetarian Feast
Serves
4-6
Photographer
Emma Lee

Everyone needs a pilaf recipe to pull out when you have friends to dinner. This is simple, and you can ring the changes by adding peas or carrots, or fried nuts and raisins for a sweeter version. If you are feeling generous, leave out the turmeric and substitute a good pinch of saffron.

Ingredients

Quantity Ingredient
450g basmati rice
4 tablespoons vegetable oil
1 3/4 teaspoons cumin seeds
3 black cardamom pods
2 x 5cm cassia barks or cinnamon sticks
6 cloves
6 green cardamom pods
1 onion, finely sliced
2/3 teaspoon turmeric
salt, to taste

Method

  1. Wash the rice in several changes of water until the water runs clear, then leave to soak as you prepare the dish. Heat the oil in a large-ish saucepan. Add the whole spices and fry for 30 seconds. Add the onion and fry until golden.
  2. Add the turmeric and turn in the oil for five seconds. Add the drained rice and stir gently. Pour in 800 ml of water, season, bring to the boil and simmer for one minute. Cover tightly and reduce the heat to a minimum. Leave undisturbed. Check after seven minutes; there should be no water left and the rice should be cooked, or nearly so. Cook for another minute or two if necessary. Turn off the heat and leave for five to 10 minutes, then fluff with a fork and serve.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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