Name: Making a Pilaff
Yield: Serve 4
Ingredients: Add 300 ml (½ pint) chicken stock and bring to the boil, stir, then cover the pan and simmer as gently as possible for about 12–15 minutes until tender but still with a slight bite to it. Test for doneness.; Melt 25 g (1 oz) butter in a heavy-based pan and fry 1 finely chopped onion until golden. Add 250 g (8 oz) basmati rice and spices to taste and stir to coat with butter. Cook for 1–2 minutes until the grains are opaque.

Preparation info

Serve
4

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

A pilaff is oil- or butter-enriched rice, cooked until the liquid, usually stock, has been absorbed, and then a few other cooked or sautéed ingredients such as prawns, mushrooms or peas

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