|Name:||Parsi Pilau||Contributor:||Martin Golding|
|Description:||Spicy rice with dried fruits||Posted:||1999-05-14|
|Key words:||rice, Indian||Category:||Side Dishes|
|Ingredients:||2-1/2 c long grain rice
1/2 tsp saffron strands
2 Tbsp boiling water
2 Tbsp ghee
4 cardomom pods, bruised
1 small cinnamon stick
4 whole cloves
10 black peppercorns
4 c hot water
2-1/2 tsp salt
rind of 1 orange, finely grated
2 Tbsp sultanas
2 Tbsp blanched sliced almonds
2 Tbsp blanched halved pistachios
|Preparation:||Soak saffron in boiling water for 10 minutes [Me: I always crush the strands with my fingers before adding them to liquids].
Heat ghee in heavy saucepan and gently fry cardamom, cinnamon, cloves and peppercorns for 2 minutes. Add rice and continue stirring and frying for 2 or 3 minutes. Add hot water, salt, soaked saffron strands and liquid and orange rind. Stir well and bring quickly to the boil, then turn heat very low; cover tightly and cook for 20 minutes.
At end of this time scatter sultanas over surface of rice, replace lid and continue cooking for 5 minutes longer. Serve garnished with almonds and pistachios.
|Notes:||From The Complete Asian Cookbook|