Pilao Rice
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Traci B’s Kitchen
Pilao Rice
About this recipe: When I grew up as a child in India, I always enjoyed this wonderful rice which was served at weddings or other special occasions. Also good with curry.
Ingredients
Serves: 16
- 1/4 teaspoon saffron threads or ground turmeric
- 1.4L boiling water
- 100g butter
- 2 medium onions, chopped
- 1 cinnamon stick
- 4 whole cloves
- 1 teaspoon ground ginger
- 2 tablespoons ground cumin
- 10 cardamom pods
- 800g basmati rice
- 200g natural yoghurt
- 2 teaspoons salt
Method
Prep:30min ›
Cook:40min ›
Ready in:1hr10min
- Place saffron threads into boiling water, set aside to steep.
- Melt the butter in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon, cloves, ginger, cumin and cardamom. Cook for 3 to 4 minutes to release the flavour, stirring constantly.
- Pour in the rice and cook for 10 minutes, stirring constantly. Add the yoghurt, saffron water and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon, cloves and cardamom before serving.
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