Nutty sKunK
Well-Known Member
Pilau rice all made up. Tastes miles better if you let it sit overnight and reheat. In fact I find it’s imperative to get that proper taste.
Spices are: green cardamom, couple cloves, bay leaf and cassia bark (cinnamon bark, not sticks)
Cook on a very low heat. Then add rice once oil is infused. Fry the rice to seal the starch and flavour in. Just before the water is added salt and a pinch of sugar was included. The sugar helps the bitterness of the spices and makes the rice very moorish. Only half a tsp for about 4-5 portions. Don’t want it sweet.
I’ll make the base sauce either later today or tomorrow morning.
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Spices are: green cardamom, couple cloves, bay leaf and cassia bark (cinnamon bark, not sticks)
Cook on a very low heat. Then add rice once oil is infused. Fry the rice to seal the starch and flavour in. Just before the water is added salt and a pinch of sugar was included. The sugar helps the bitterness of the spices and makes the rice very moorish. Only half a tsp for about 4-5 portions. Don’t want it sweet.
I’ll make the base sauce either later today or tomorrow morning.
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