FOOD

Indian pilaf

Spices of the sub-continent come together in this flavourful pilaf that's the perfect accompaniment to a curry banquet.
4
45M

Spices of the sub-continent come together in this flavourful pilaf that’s the perfect accompaniment to a curry banquet.

Ingredients

Spice blend

Method

1.Rinse rice well. Transfer to a bowl. Cover with cold water, stand for 30 minutes. Drain.
2.To make spice blend, pound all ingredients gently in a mortar and pestle until finely crushed.
3.Place stock in a medium saucepan over a high heat. Add saffron. Boil. Remove from heat. Strain over a heatproof jug. Discard saffron. Cover stock.
4.Heat ghee in a large frying pan over a medium heat. Add onions, garlic, rind and leaves. Cook, stirring occasionally, for 5 minutes, or until onions are soft. Add rice and spices. Stir for 1 to 2 minutes, or until spices are fragrant and rice is well coated.
5.Add hot stock to rice mixture. Simmer, covered, over a low heat, for about 15 minutes, or until rice is tender and liquid absorbed.
6.Fluff pilaf with a fork. Serve garnished with coriander.

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