Tuesday, January 12, 2010


As I promised when I posted the curry recipes, here is my recipe for Indian Pilau, a great addition to the chicken or shrimp curry recipes.  This rice pilau would also be good with lamb or as a vegetarian main course.

Indian Pilau

3 cups rice (I perfer Basmatti)*
6 1/2 cups chicken stock
3 tablespoon butter
1 teaspoon ground allspice
2 cinnamon sticks
Salt and pepper to taste
6 tablespoon chopped blanched almonds
3/4 cup raisins
Wash rice and drain.  Put it with stock, butter, allspice, cinnamon, salt and pepper in a large flat bottom baking dish, I use an oval oven proof china pan 14" x 10" x 3".  Mix well and cover with foil.  Cook in preheated 350 degree oven for about 50 minutes, until the liquid has been absorbed.  Stir in the almonds and raisins, remove cinnamon sticks, mix well and serve.
There is no limit to the number of condiments that may be included, but as a rule there are at least five.

Chopped peanuts
Chutney, one or more kinds
Grated coconut
Chopped crisp bacon
Chopped green onions, green peppers, walnuts and tomatoes
Sliced banana and diced fresh pineapple
Chopped candied ginger, either in syrup or dry sugar coated in package.
Serve with curry dishes, lamb or serve as a main course with condiments.
Serves 10 to 12
*I have never tried this with brown rice, but it is much healther, I would suggest you cook brown rice about half the recommended time on package and then start this recipe.

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