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Plain Rice
Pilav
- Difficulty
Easy
Published 2016
Yashim uses long grain white basmati and cooks it Persian style, to produce a dry, fluffy rice with a delicious golden crust. The Ottomans used a lot of butter in their cooking, where modern Turks might use olive oil. Clarified butter, the Indian ghee, comes in a tin. It keeps well and is available in ethnic groceries.
Ingredients
- basmati rice
500 g 1 lb - salt
- butter or ghee
Method
- Soak the rice in warm water for half an hour, and wash it until the water runs clear.
- Put the pan on a high heat, cover the rice with boiling water from the kettle, add a pinch of salt, and boil for about eight minutes until the water (or stock) has been absorbed and lunar craters appear on the surface. Check for doneness: grains should have a distinct bite. Add a s
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