Pilau Rice

Preparation

1. Boil water in kettle
2. Heat pan
3. Add spices for around 30 second to the hot pan, until you can smell them or they start to crackle

4. Add the oil and rice and stir in well
5. Turn heat off and leave for 2 procès-verbal
6. Carefully add water and stir thoroughly, it may well boil violently to start with

7. Turn heat back on to low and put a lid on
8. Cook for 12 mins on low
9. Turn heat off and leave to steam with lid on for at least 12 mins

10. Serve the rice when curry is ready, leave the lid on to keep it hot in the meantime

Notes

• Simply multiply the recipe by the number of people you are planning to serve

Ingredients

• 1tbsp oil
• 160g basmati rice
• 320ml water
• 2 cardamom pods
• 1 whole clove
• ½ tsp cumin seed
• 1 indian bay leaf, cut up
• ½tsp turmeric
• 1 cinnamon stick
• pinch saffron threads
• Pinch salt

Equipment

• Weighing scales
• Measuring Jug
• Pan with well fitting lid

Nutritional Facts

• Serving size: 255.1g
• (15% / 19%)   Calories: 372kcal
• (14%)Total fat: 7.8g
• (7%)   Saturated fat: 1.3g
• (17%)   Unsaturated fat: 5.9g
•     Mono: 5.1g
•     Poly: 0.8g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (23%)Total carbohydrates: 68g
•   Starch: 0g
• (0%)   Sugars: 0.1g
•     Sucrose: 0g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (10%)   Fibre: 2.4g
• (13%)Protein: 6.3g
• Salts
• (4%)   Sodium: 79mg
• (4%)   Potassium: 137mg