| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
6 |
Servings |
INGREDIENTS
| 125 |
|
Vegetable oil, 4floz |
| 2 |
|
Onions |
| 1 |
|
Cinnamon stick, broken up |
| 1 |
|
Cm, 1/2 inch piece of |
|
|
fresh ginger |
|
|
chopped |
| 1/2 |
t |
Chilli powder |
|
|
A pinch of ground turmeric |
| 1/2 |
t |
Cumin seeds |
| 1 |
t |
Salt |
| 750 |
|
Water, about 1 1/4 pints |
| 375 |
g |
Long-grain rice, 12oz |
| 250 |
g |
Fresh or frozen peas, 8oz |
| 25 |
g |
Butter, 1oz |
INSTRUCTIONS
Heat the oil in a large saucepan over a medium-low heat and chop one
of the onions. Fry the onion, cinnamon, ginger, chilli powder,
turmeric, cumin seeds and salt for 10 minutes. Carefully add the
water and bring to the boil. Add the rice, cover, lower the heat and
simmer for 15 minutes. Add the peas, stir well and cook for a further
10 minutes, until all the liquid has been absorbed and the rice is
tender and fluffy. Add a little more water if necessary. Meanwhile,
melt the butter in a frying-pan over a medium heat and slice the
remaining onion. Fry for about 10 minutes, until brown and crisp,
stirring frequently. Just before serving, spread the hot onion and
butter over the top of the pilau. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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