Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 125 millilitres | Vegetable oil; (4floz) |
| 2 smalls | Onions |
| 1 \N | Cinnamon stick; broken up |
| 1 \N | Cm; ( 1/2 inch) piece of |
| \N \N | ; fresh ginger, |
| \N \N | ; chopped |
| ½ teaspoon | Chilli powder |
| \N \N | A pinch of ground turmeric |
| ½ teaspoon | Cumin seeds |
| 1 teaspoon | Salt |
| 750 millilitres | Water; about (1 1/4 pints) |
| 375 grams | Long-grain rice; (12oz) |
| 250 grams | Fresh or frozen peas; (8oz) |
| 25 grams | Butter; (1oz) |
Heat the oil in a large saucepan over a medium-low heat and chop one of the onions.
Fry the onion, cinnamon, ginger, chilli powder, turmeric, cumin seeds and salt for 10 minutes.
Carefully add the water and bring to the boil. Add the rice, cover, lower the heat and simmer for 15 minutes. Add the peas, stir well and cook for a further 10 minutes, until all the liquid has been absorbed and the rice is tender and fluffy. Add a little more water if necessary.
Meanwhile, melt the butter in a frying-pan over a medium heat and slice the remaining onion. Fry for about 10 minutes, until brown and crisp, stirring frequently.
Just before serving, spread the hot onion and butter over the top of the pilau.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.