MISCELLANEOUS: This recipe for an elaborate rice pilau was given to me by a friend in the UK. Hope you'll like it as much as I do.

INDIAN RICE PILAU:

 

 

 

4 cups basmati rice    

 

6 cups water or chicken stock                                                     

1 large onion, finely chopped

1 clove garlic, crushed                                    

spice mix:

    6 whole allspice                                          

    8 cardamom pods                                       

    2-inch cinnamon stick                                

    8 cloves

    1 tsp. ground turmeric                                             

2 oz. sliced almonds                                                   

4 oz. sultana

2 oz. ghee or clarified butter                                       

salt

 

 

 

Wash rice in several change of water and drain well.

 

Lightly crush allspice and cardamom pods. Heat ghee in a saucepan over medium-low heat and add spice mix. Cook, stirring, until spice crackles. Remove and cool; then wrap up in a cheesecloth and tied securely. Add onions and garlic into pan and cook until transparent but not browned. Add rice and stir together for 2-4 minutes. Add salt to taste.

 

Add in water and the spice bag. Cover and bring to a boil over high heat; then reduce heat to medium-low heat and cook for about 20 minutes, or until water is absorbed and rice is tender. Remove spice bag and keep rice hot.

 

Meanwhile, fry almonds in ghee over medium-low heat until hot; then add in sultana. Cook together for 3-5 minutes; then stir mixture into rice. Serve immediately.