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Pilau Rice

Variation: Vegetable Pilau can be made by adding peas, beans, carrots, peppers, potatoes or a combination of any favourite vegetables. It is advisable to cut the potatoes and carrots into small dice, and blanch them for 4 minutes to ensure that they become cooked through. Add the chopped vegetables to the onion and garlic, and cook all together in 90 ml (6 tbsp) oil over a low heat before adding the rice.
A further 2.5 g (1/2 tsp) salt should be added to the stock, and 2.5 g (1/2 tsp) Garam Masala and 30 g (2 tbsp) chopped coriander will add extra flavour.

ingredients

serves 4
225 g (8 oz) long-grain rice
30 ml (2 tbsp) vegetable oil
1 onion, peeled and finely chopped
1 clove garlic, crushed
2.5 g (1/2 tsp) cumin
pinch of turmeric
1/2 fresh chilli pepper, crushed or finely chopped (optional)
pinch ground coriander
5 g (1 tsp) salt
600 ml (1 pt) stock or boiling water

method

1. Wash the rice and allow it to soak for 20-30 minutes. Drain in a sieve, shaking from time to time.

2. Heat the oil in a pan on a medium heat and fry the onions and garlic until golden brown.

3. Add the drained rice, turn the heat down and stir in well. Add the cumin, turmeric, chilli pepper and coriander.

4. Add the salt with the boiling liquid and gradually mix with the rice.

5. Bring to the boil and simmer, covered, over a low heat for 15 - 20 minutes, until the rice is cooked. Fluff with a fork.

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