My Garlic Pilau rice is the perfect accompaniment for any main dish. It’s quick, easy to make and great for soaking up curry sauces. This dish is perfectly fragrant and produces lovely individual grains every time.
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#### For the garlic pilau you'll need ####
2 tablespoons or 30ml of vegetable oil
1/2 a medium sliced onion, around 50 grams
3 cloves of sliced garlic
250g pre-cooked pilau rice [[ recipe below if you don't have any made ]]
1. Add the oil to a saucepan on a medium low heat and add the onions and garlic. It’s important to fry them gently. You want nice soft garlic and onions flavouring the oil, not burnt garlic chips as trust me that will taste awful
2. Warm through the rice (I pop it in the microwave for a minute or two)
3. When the onion has started to soften, turn up the heat to max and add in the heated up cooked pilau rice. Immediately stir through to coat and continue to fry stirring frequently for a minute or 2
4. Serve with a sprinkling of freshly chopped coriander and enjoy with any of my dishes
#### My pilau rice recipe ####
2 cups (500ml) of basmati rice (i use the Laila brand green packet)
1/4 cup (60ml) of vegetable oil
1/2 tsp of salt
1/4 tsp of cumin seeds
5 cardamom pods
2 bay leaves
2" cassia bark or cinnamon stick
1 star anise
2 cloves
2 cups (500ml) of boiling water
optional food colouring powders
1. Rinse the rice with cold water until the water runs clear
2. Keep the rice soaking in the clean water for 15 minutes
3. Add the oil, salt, cumin seeds, cardamom, cassia bark, cloves, star anise and bay leaves to the pan and cook over medium heat for about 1-2 minutes until aromatic
4. Strain the rice and add to the pot along with the salt and water and stir gently
5. Bring to a boil, stir and cover the pot. Reduce the heat to its lowest setting and cook for 15 minutes
6. Remove the bay leaf, cardamom pods, cloves, cinnamon stick and cassia bark
7. If you want to colour the rice sprinkle a little bit of food colouring powder in patches over the top of the rice, about 1/8th of a teaspoon of each colour. Place the lid back on and wait about 5 mins for the steam to moisten the dies and seep through the rice
8. Uncover and stir through gently with a fork
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