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Recipe for :

Coconut Pilau

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


60g (2oz) ghee
2 medium onions, sliced
1 teaspoon cumin seeds
1 cinnamon stick
4 cardamon seeds, bruised
3 whole cloves
1 teaspoon turmeric
1 cup basmati rice
400ml can coconut cream
1/2 cup water

  • Melt ghee in large frying pan, add onions, fry over medium heat for about 4 minutes or until onions are soft.
  • Stir in seeds, cinnamon, cardamom, cloves and turmeric, stir over medium heat for 2 minutes.
  • Stir in rice, stir over heat a further minute.
  • Stir in coconut cream and water, bring to boil.
  • Pour mixture into greased ovenproof dish (8 cup capacity).
  • Cover, bake in moderate oven about 25 minutes or until all liquid is absorbed and rice is tender.
  • Remove and discard cinnamon stick. Stir pilau with fork before serving.

Serves 4

Martin James