Pilau (dampokht method)2014-03-17
- Servings : 4
- Prep Time : 1:30 h
- Cook Time : 30m
- Ready In : 2:0 h
- 450 g white long grain rice
- 2 tsp sugar
- 570 ml water or stock
- 50–75 ml vegetable oil
- 1–2 tsp char masala or ground cumin
Rinse the rice several times in cold water until it runs clear. Add fresh water and soak the rice for at least half an hour and preferably longer.
Place the sugar in a large flame-proof casserole and stir over a medium to high heat until the sugar dissolves and turns dark golden brown.
Remove from the heat while you add the water or stock, the oil, spices and salt, then bring back to the boil.
Drain the rice thoroughly, add it to the boiling liquid, and continue cooking over a medium heat, with the lid on, until the liquid has evaporated and the rice is ‘al dente’.
Then stir once, very carefully so as not to break the rice, cover with the lid and put in a preheated oven at 150°C (300°F, mark 2) for 20–30 minutes.
Alternatively, the rice can be finished off in a tightly covered pan over a very low heat for the same length of time.
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