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The Vegetarian Curry Bible
1
1. NB. Peas pillau made in this way is delicious eaten cold with spiced yoghurt.
Peas Pillau
by Kris Dhillon
The restaurant method of making peas pillau is to warm up ready made pillau rice
(recipe page 102) with some frozen peas that have been thawed out in a little hot oil.
You may wish to do just this if you have some left over pillau rice. If not, follow the
recipe below, which I feel is the better way to make this rice dish.
Serves four.
Preparation and cooking time: 30 minutes approx.
Ingredients:
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2 cups basmati rice
1 tablespoon vegetable ghee
1 small onion finely chopped
½ lb (225g) frozen peas
4 green cardamoms
2 bay leaves
1 by 2 inch (5cm) stick cinnamon
1 teaspoon whole cummin seeds
3 cups cold water
1 teaspoon salt
Method:
1
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Pick over the rice and wash in several changes of water. Leave to drain in a
colander or sieve.
2
3
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Heat the ghee in a heavy pot and fry the onion until transparent.
Add all the remaining ingredients except rice, water, and salt, and cook on a
gentle heat for 6-7 minutes, stirring now and again.
4
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Add the drained rice and mix well. Stir in the water and salt and bring to the
boil.
5
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Cover the pot with a tight fitting lid and turn down the heat to very low.
Preheat oven to gas mark 3 (350F or 170C).
After five minutes stir in the rice. Replace lid for a further three minutes. Stir
very carefully after this time by sliding the spoon down the side of the pot and
gently pushing the rice at the bottom, towards the top.
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0. If not using immediately, cool, and keep covered in the refrigerator for up to
two days.
Place the covered pot in the hot oven for about 15 minutes to dry off the rice.
Transfer to another container layer by layer and fluff up with a fork.
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