As winter is officially here and the nights are drawing in so our diet begins to crave more hearty filling food. Stew and warming curries get given centre stage during the winter months, well at least they do in my household. I realise that I have never posted a pilau rice dish, which would be a great accompaniment with a wide range of curries. Plain basmati rice is all very well but if you delicately spice it and accompany it with some nuts or fruit, it just adds a lovely new fragrant dimension to the meal and really only takes a couple of extra minutes to prepare.
I find my spiced pilau rice is really versatile as it works equally well with Middle Eastern dishes as well as Indian curries.
The three C’s are wonderful spices: cardamom, cloves and cinnamon stick and give a warming aroma to any dish. I also have a particular weakness for cardamom in sweet dishes, but that’s for another post. Star anise not only looks inviting but also has a delicate aniseed smell and taste and is used a lot in Vietnamese and Chinese dishes. The queen of spices is saffron – one of the most expensive so it is used sparingly, hence only a pinch used in this dish. If you do not have saffron you could use a generous pinch of ground turmeric instead, which will give a yellow hue.
I used blanched almonds this time, but depending on what is in my cupboard I may use cashew nuts or even unsalted peanuts. If you are serving a more Middle Eastern dish then pistachio nuts would also work really well.
Let me know how you get on. Send me a photo of your dish and accompanying curry to my twitter account and I will retweet it to all my followers. Is there any particular pilau rice that you make at home? How does if differ to my spiced pilau?
Spiced Pilau Rice
1/2 tbsp ghee/butter
7cm cinnamon stick, broken in two
2 star anise
4 cardamom pods, slightly opened
190g basmati rice (Approx one handful per person)
350ml cold water
1 tsp salt
2 tbsp hot milk
1 large pinch of saffron (or ground turmeric)
1 tsbp rose water
2 tbsp blanched almonds or cashew nuts
1. First rinse the rice a couple of times with cold water so that the water runs clear and not cloudy. Drain and set aside. If you have time then soak the rice in cold water for 10 minutes then drain.
2. Heat the milk and then place the saffron in the milk. Give a good stir. Leave to soak whilst you prepare the rice.
3. In a pan heat the ghee or butter and when it is melted add the star anise, cardamom, cloves and cinnamon stick. Let them sizzle away for half a minute, before adding the drained rice and salt and stirring together. Add the cold water. As a rule I always make sure that the water is about 1/3 of your smallest finger above the rice. Stir and then let the rice come to the boil which will take a couple of minutes.
4. Once it has come to the boil, turn the heat down and place the lid on the pan. Let the rice gently cook and steam away for 8 minutes. By this time small holes will have appeared in the top of the rice. Turn the heat off and leave the lid on the rice so that it can steam for a further 10 minutes.
5. In a small frying pan dry roast the blanched almonds or cashew nuts for a couple of minutes so that they begin to bronze.
6. Place the saffron milk and rose water over the rice and then gently fluff it up with a fork.
7. Scatter over a platter with the nuts over the top.
Serve with any Indian dal, vegetable, meat or fish curry. It also works really well with Middle Eastern meat or fish dishes.