Anyone know how to make Pilau rice.........
Discussion
Erm, not aniseed.
I use a few cloves, seeds of a cardamon pod, half a cinnamon stick and a few black peppercorns.
Sweat an onion in ghee, add the spices, fry off the rice a bit, add twice the volume of water to rice, salt, bring to the boil, stir once, lid and simmer on low until the water has evaporated.
I don't use saffron (since I can't bear the taste), however a few stamens would do the trick I think. That, or turmeric.
I use a few cloves, seeds of a cardamon pod, half a cinnamon stick and a few black peppercorns.
Sweat an onion in ghee, add the spices, fry off the rice a bit, add twice the volume of water to rice, salt, bring to the boil, stir once, lid and simmer on low until the water has evaporated.
I don't use saffron (since I can't bear the taste), however a few stamens would do the trick I think. That, or turmeric.
Depends on what type of Pilau rice you are trying to make.
My wife's Punjabi style would be stating with making a stock with Garlic, Ginger, Onion, whole corriander seeds, dried corriander seeds, whole peppercorn, cloves, fennel seeds, cumin, cinnamon stick and nutmeg (some of this may be in a five spice or Garam Masala Mix). She adds Chicken or Lamb and boil till tender. Strain out the spices and throw away, keep stock and meat separate.
In a new pan, caramalise half an onion, in a touch of oil, wait until medium brown. Add half a cup of stock and cover for a minute or so. This brings the colour to the stock - add the meat at this stage if you want a meat Pilau. Add the rest of the stock, bring to boil, add rice and let the water dry away. When dry, cover with cloth and pan cover on a low heat for a couple of minutes. After two minutes, run a fork through the rice and serve.
This is a very simplified version of what she does, she is a little more elaborate - but she is known to make the best original punjabi pilau around. When she makes it, she makes in en masse, and all friends and family seem to turn up for dinner and take some away. However, this may not be your typical Indian Restaurant style - more real Punjabi home cooking style.
She says no to Saffron BTW. Hope this helps
My wife's Punjabi style would be stating with making a stock with Garlic, Ginger, Onion, whole corriander seeds, dried corriander seeds, whole peppercorn, cloves, fennel seeds, cumin, cinnamon stick and nutmeg (some of this may be in a five spice or Garam Masala Mix). She adds Chicken or Lamb and boil till tender. Strain out the spices and throw away, keep stock and meat separate.
In a new pan, caramalise half an onion, in a touch of oil, wait until medium brown. Add half a cup of stock and cover for a minute or so. This brings the colour to the stock - add the meat at this stage if you want a meat Pilau. Add the rest of the stock, bring to boil, add rice and let the water dry away. When dry, cover with cloth and pan cover on a low heat for a couple of minutes. After two minutes, run a fork through the rice and serve.
This is a very simplified version of what she does, she is a little more elaborate - but she is known to make the best original punjabi pilau around. When she makes it, she makes in en masse, and all friends and family seem to turn up for dinner and take some away. However, this may not be your typical Indian Restaurant style - more real Punjabi home cooking style.
She says no to Saffron BTW. Hope this helps
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