Pilao rice is a good accompaniment for vegetarian dishes e.g spinach and potato, aubergine and potato, cauliflower and potato.
Ingredients
- 2 mugs Basmati rice
- 6 tbs Olive oil
- 1oz finely sliced onion
- 1 tbs whole cumin
- 3 mugs water or stock
- 2 tsp salt
- SWITCH ON OVEN TO LOW HEAT
Method
- Wash the rice in 2 or 3 changes of water and soak in warm water for 1 hour, or cold water for 2 hours, drain the rice and discard this liquid.
- Put the oil in a medium sized saucepan, heat, add the sliced onion and fry until dark brown (the colour of the onion will determine the colour of the Pilao rice), add the cumin fry for 30secs and add the measured water.
- Add the drained rice and the salt, boil on medium heat until ‘holes’ appear in the rice (or water is nearly dry), cover tightly with a lid or aluminium foil and cook in the oven on low heat or on lowest heat setting on stove top for 10mins.
- Gently separate the grains and serve on a platter.
