A pilau is a very versatile dish - and this one is no exception. Cumin, poppy seeds and lime leaves add a breadth of flavour here - add chopped chillies, cooked vegetables, fish, chicken or meat as you wish towards the end of cooking. I added some left over chicken from Chicken Fillets with Cumin & Lime Leaves and spinach.
Ingredients (serves 2)
Ingredients (serves 2)
- 140g Basmati rice
- 1 finely chopped onion
- 2 fat garlic cloves, minced or grated.
- 1 tbsp vegetable oil or ghee
- 2 heaped tsp. cumin seeds
- 1 tsp black poppy seeds
- 1 tsp ground turmeric
- Salt to taste
- 3 fresh lime leaves
- Vegetable or chicken stock (measure double the quantity of stock to rice, by volume)
- Coriander leaves, to garnish
- Cook the onion gently in oil until golden brown. Add the garlic and fry gently for a few minutes.
- Add the rice and cook over a medium/low heat until the grains become opaque. Be careful not to burn the onion.
- Add the cumin seeds and poppy seeds and cook for another minute, stirring.
- Add the turmeric, salt and the stock and leave to simmer until the rice absorbs all the stock (approx. 20 mins). Add more water if the rice dries out before it is cooked through.
