Difference between revisions of "Saffron Pilau"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 3 tbsp [[pine nuts]], toasted | * 3 tbsp [[pine nuts]], toasted | ||
| − | == | + | == Procedures == |
# If [[rice]] needs washing, wash and drain thoroughly. | # If [[rice]] needs washing, wash and drain thoroughly. | ||
# If using an electric [[rice]] cooker, dissolve kebab marinade and [[saffron]] in a cup of hot [[water]], then make up to one litre with cold [[water]]. | # If using an electric [[rice]] cooker, dissolve kebab marinade and [[saffron]] in a cup of hot [[water]], then make up to one litre with cold [[water]]. | ||
Latest revision as of 06:38, 14 July 2012
Description
- Ethnicity - Kashmiri, North Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 500 g long-grain rice
- 1 tbsp kebab marinade
- 1 litre water
- pinch saffron powder (see above)
- 2 tsp salt (or to taste)
- 2 tbsp sultanas
- cooked green peas to garnish
- 3 tbsp pine nuts, toasted
Procedures
- If rice needs washing, wash and drain thoroughly.
- If using an electric rice cooker, dissolve kebab marinade and saffron in a cup of hot water, then make up to one litre with cold water.
- Pour over rice, stir in salt and Sultanas, switch on.
- The rice cooker will automatically cook the rice, then adjust temperature to keep the rice warm until you are ready for it.
- If using a saucepan, make sure it has a well fitting lid.
- Bring to the boil, then turn heat as low as possible and cook for fifteen minutes.
- Remove from heat, leave five minutes longer without uncovering. Uncover, allow steam to escape for a few minutes.
- Fluff rice grains with a fork and serve with a metal spoon. A wooden spoon would crush the grains.
- Scatter green peas and pine nuts over to garnish.
