Date posted: 14/09/2018

Jewelled pilau rice

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    Everyday Favourites basmati rice 800g
    Everyday Favourites extended life vegetable oil 37g
    Cumin seed 8g
    Ginger paste 10g
    Everyday Favourites ground turmeric 1g
    Tinned pineapple chunks 100g
    Everyday Favourites medium desiccated coconut 63g
    Water 1.5 litres
    Mace powder 0.5g
    Everyday Favourites salt 15g
    Green cardamom powder 0.5g
    Granulated sugar 20g
    Carrot (grated) 150g
    Dried apricots 100g
    Everyday Favourites sultanas 50g
    Everyday Favourites unsalted butter 80g
    Dried cranberries 100g
    Diced fresh mango 100g
    Crispy fried onions 55g


    1. Wash and soak rice in plenty of water for 15 – 20 minutes.
    2. Drain all the water from the rice and keep rice to one side.
    3. Heat oil in a heavy bottomed pan. Add cumin seed and sauté for 2 – 3 minutes.
    4. Add ginger, turmeric, pineapple & coconut, mix well on a low heat for 2 minutes.
    5. Add 1.5 litres of water to the pan and bring to the boil.
    6. Add rice, mace powder, salt, green cardamom, sugar, carrot and bring back to the boil.
    7. Let the mix boil for 2 – 3 minutes with the pan uncovered, then reduce the heat to low. Put the lid on the pan and cook for 6 – 7 minutes.
    8. Leaving the lid on the pan, turn off the heat and let the rice stand for at least 8 minutes.
    9. Remove the lid, add apricots, sultanas, butter, cranberries and mango and mix well.
    10. Serve hot with fried onions on the top to garnish.
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