Yield: 6 servings
|1 \N||Medium-size onion; peeled and chopped|
|\N \N||; finely|
|1 \N||Clove garlic; crushed|
|1 tablespoon||Corn oil|
|2 teaspoons||Ground cardamom|
|6 \N||Cloves; to taste, up to 12|
|1 teaspoon||Ground cinnamon|
|100 grams||Cauliflower florets; (4oz)|
|100 grams||Frozen peas; (4oz)|
|50 grams||Sultanas; (2oz)|
|175 grams||Basmati rice; rinsed (6oz)|
1. In a fairly large pan, soften the onion and garlic in the oil, then add the spices and fry for 1 minute.
2. Break up the cauliflower into tiny pieces, and add with the peas and sultanas to the pan.
3. Stir for half a minute, then add the rice and 300ml (½ pint) water.
4. Bring to the boil, stirring occasionally.
5. Cover tightly and simmer for 15 minutes.
6. Stir occasionally and add a little more warm water if necessary.
7. Transfer to a serving bowl.
Converted by MC_Buster.
NOTES : There are two types of Indian rice dish, the pilau and the biryani.
The pilau does not contain hot spices, and can therefore be served with any other meat or vegetable dish without overpowering the other flavours.
Converted by MM_Buster v2.0l.