PILAU RICE	RECIPE

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These recipes for Pilau Rice have been kindly donated by master chef Jasdev Singh of the Lotus Lounge Restaurant in London - the finest North Indian cuisine in London!

These methods are used by Jasdev in his restaurant so you can be sure they are quick and reliable. Please note that Kala Namak (Black Salt) has a stronger flavour than ordinary salt so you may want to adjust the salt level to suit your taste.

Plain Pilau Rice

There are 2 ways of cooking rice basically:

• Absorption method
• Draining method

Below are the ingredients, the two methods follow afterwards.

Ingredients

500gm Natco Basmati Rice
4 - 5 cloves Natco Cloves whole
1 small Natco Cinnamon Stick (half a Natco stick)
1 - 2 leaves Natco Bayleaf
1 teaspoon / 5gm Natco Cumin Seeds
1/2 -1 teaspoon salt or Natco Kala Namak to taste
60g Natco Butter / Ghee
4 - 5 pods Natco Green Cardamoms
1 litre water - approximately
1 medium sliced onion

Method

Method 1 - Traditional (rice fried)

• In a pan melt butter or ghee, add cumin, cloves, bayleaf, cinnamon and green cardamom.

• When they crackle add the sliced onion and sauté until the onion is a little coloured.

• Add the washed and drained rice and sauté for two minutes taking care that the rice does not break.

• Now add the water and salt and cook with a tight lid on top for 20 - 25 minutes on low heat, undisturbed.

Method 2 - Easy (rice boiled)

• Sauté all the spices in a pot with a little butter and when they crackle add a lot of hot water.

• When the water comes to the boil add the washed rice and continue on the high heat.

• Check when the rice is almost done and then drain through a colander.

• Once the rice has drained sprinkle fried sliced onion on top and garnish with coriander, etc.

Note:

If you want the rice to be yellow colour add 1 tsp of turmeric to the water when cooking.

Serves 4