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Festive Spiced Rice - Rajasthani Pilau (India)

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Festive Spiced Rice - Rajasthani Pilau

(India)

 

2 1/2 cups long grain rice

3 tablespoons ghee or

oil

2 medium onions, finely sliced

2 sticks cinnamon

6 cardamom pods,

bruised

6 whole cloves

10 whole black pepper

4 cups hot stock or

water

salt to taste

 

If the rice needs washing, wash well in several

changes of cold water and leave to soak for 1 hour. Then drain in a colander for

at least 30 minutes.

Heat ghee or oil in a large, heavy saucepan and fry the

sliced onion with the cinnamon, cardamoms, black pepper and cloves until the

onions are golden, stirring frequently so that they brown evenly. Add the rice

and fry for about 3 minutes, then pour in the stock or water. Add the salt and

stir well while bringing quickly to the boil. Turn heat very low, cover tightly

and cook without lifting lid for 25 minutes. Uncover, allow steam to escape for

a few minutes, remove whole spices. Serve hot with curry. Serves 4 to

6.

 

 

 

 

 

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