Plain Pilau
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 4 tablespoons butter
- 2 cups white rice, long-grain
- 1⁄4 teaspoon cinnamon
- 8 cardamom pods, seeds only
- 1⁄4 cup almonds, blanched and slivered
- 1⁄2 cup raisins
- 1 cup peas
- 4 cups hot water
- 1 1⁄2 teaspoons salt
directions
- Melt the butter in a large, fireproof casserole and fry the rice in it over low heat until it just starts to color.
- Add the cinnamon and the crushed cardamom seeds; stir and continue frying for a minute or two.
- Add the remaining ingredients and stir briefly.
- Bring the water to a boil, then lower the heat, cover the casserole tightly, and let the rice steam for about 20 minutes.
- All the water should be absorbed and the rice just tender but not mushy.
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Reviews
-
A good basic rice dish. I used sweet butter (unsalted), Indian white Basmati rice which I rinsed in a sieve until the water ran clear, I didn't crush my cardamom seeds and it was fine that way, yellow raisins, Green Giant frozen sweet baby peas, sea salt, to taste, plus the rest of the ingredients. Served with an Indian meal. I may make this again, though next time I'd like to try toasting my slivered blanched almonds in a dry frying pan and adding as garnish.
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.