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The Vegetarian Curry Bible
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After five minutes stir rice gently with a fork or a wooden spoon. Cover again
for a further three minutes.
Pillau Rice
After this time stir the rice again, but very carefully to avoid breaking the
grains which will by now have become softer. The best way to do this is to
slide the spoon down the side of the pot and gently lift the rice at the bottom to
the top. Cover again, and repeat this procedure after a further two minutes. This
method ensures that all the rice cooks evenly and you don't get a soggy mass at
the bottom for the pot whilst the top layer remains under-cooked.
by Kris Dhillon
This colourful rice dish with its wonderful aroma is probably the most popular way
of serving rice in Indian restaurants. It is a modification of the lavish pillaus made
with lashings of ghee, opulently flavoured with saffron and generously garnished
with almonds, sultanas, and silver 'vark' that are served in parts of northern India on
festive occasions.
9. Now take one of the food colourings and make two lines of colour across the
rice. Repeat with the other food colouring and make two lines down.
10. Replace the lid and place the pot in the oven for 15-20 minutes to finish
cooking the rice and set the colours.
The dish familiar nowadays uses less ghee and relies on food colourings rather than
the expensive saffron for its array of colours.
Serves 4.
Preparation and cooking time: 30 minutes approx.
11. Remove the rice from the oven and transfer to a suitable container layer by
layer to avoid breaking the rice. Fluff up gently with a fork to distribute the
coloured grains equally.
Ingredients:
12. Serve immediately or cool and refrigerate for up to three days.
13. When re-heating, the ideal way is to use the microwave oven. If using a
conventional oven, remember to cover the rice to prevent it drying up.
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¼ teaspoon yellow food colouring
¼ teaspoon red food colouring
2 cups basmati rice
1 tablespoon vegetable ghee
2 teaspoon finely chopped onion
6 green cardamoms
1 by 2 inch (5cm) stick cinnamon
4 cloves
2 bay leaves
3 cups cold water
½ teaspoon salt
Method:
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3
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Mix each food colouring with about a tablespoon of water, keeping the two
colours separate, and set aside.
Pick over the rice carefully for any stones and wash thoroughly in several
changes of water. Leave to drain in a colander or large sieve.
Meanwhile heat the ghee in a heavy pot, and fry the onion until just translucent.
Add the cardamoms, cinnamon, cloves, and bay leaves and cook for one
minute.
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Add the rice to the pot and mix well to coat all the grains with the ghee.
Pour in the water, add the salt, stir and bring to the boil. Once boiling turn the
heat to very low and cover the pot with a tight fitting lid.
Switch on the oven to preheat to gas mark 3 (350F or 170C).
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