- Melt the butter in a heavy based pan, and add in the oil. Finely slice the onion and add to the pan. Fry the onions on a high heat till the are dark brown in colour. You will need to keep stirring to stop the onions from catching at the bottom of the pan.
- When the onions have browned, add in the cumin, and slightly lower the heat, stir the cumin with the onions for a couple of minutes. The cumin should brown and their aroma should come through
- Pour the water into the pan & bring back to a high heat. When the water reaches boiling point, add in the rice & salt.
- Boil the rice until the water has almost completely been absorbed. Remember to keep a close eye as the rice will can stick and burn at this point
- Lower the heat completley under the pan, place the lid on the pan* and leave for about 10-15 minutes on the low heat
- Fluff the rice through with a fork and serve
Sunday, 28 July 2013
This is a quick way of adding a tasty twist to boiled rice. It's great for when you want rice, but plain just won't cut it, and may not have all the essentials for traditional Pilau. The simplicity of this recipe is what I think actually makes it so moreish
It goes great with most daal dishes as lentils and cumin are just a beautiful combination, or even just a drizzle of natural yogurt !
This will easily serve 4-6 people and you may even have enough for the next day :
4 cups of rice
2 tablespoons cumin
1 large onion
1 tbsp salt
7 cups water
1 fl oz vegetable / olive oil
*cover the lid with a tea towel first as this helps absorb the excess moisture in the rice and gives them their fluffiness