Saturday

Pilau Rice

gluten-free dairy-free

A wonderfully flavoured yellow basmati rice to serve with curry, salads and cold meats



Ingredients:

275 g (10 oz) basmati rice

50 g (2 oz) dairy-free margarine
1 large onion, sliced finely
2-4 cloves garlic, peeled and crushed
8 whole cloves
8 green cardamom pods, split open a little at the top of each one in an 'x' shape
2 cinnamon sticks, 2 inches long each, broken up into pieces
8 whole black peppercorns
1 x 5 ml spoon (1 teaspoon) ground turmeric
570 ml (20 fluid ounces) water
1 1/4 x 5 ml spoon (1 1/4 teaspoons) salt, or to taste
2 x 5 ml spoons (2 teaspoons) dairy-free margarine
25g (1 oz) sultanas
25g (1 oz) flaked almonds, optional

What to do:

  1. Wash the rice and soak in cold water for 1/2 an hour, drain well.
  2. In a large, heavy-based pan melt the dairy-free margarine and fry the onions until softened but not brown.
  3. Add the garlic, cloves, cardamom pods, cinnamon sticks and peppercorns. Stir and fry the onions again until they turn golden brown.
  4. Add the rice, turmeric and fry again for another 2-3 minutes.
  5. Add the water and salt, bring to the boil and simmer gent;y for 15 minutes without lifting the lid.
  6. Remove the pan from the heat but do not lift the lid and allow it to 'sit' undisturbed for 10 minutes.
  7. In a small saucepan, melt the 2 teaspoons of dairy-free margarine and gently fry the sultanas until they change slightly in colour and swell up ( about 1 minute).  Set aside on a plate.  In the same fat gently fry the flaked almonds until they are lightly browned.  Set aside.
  8. Place the rice in a large serving dish and using a fork mix the fried sultanas and almonds in to the top.
  9. Serve hot or cold with curries or salads.