One pot of simple pilau rice, fragranced with whole spices and cumin powder. Cooked with mixed vegetables.
Wash the rice with cold water until the water is clear.
Soak the rice for half an hour in cold water, drain the water fully and keep aside.
In a big pot, add the ghee.
Add 3 & 1/2 tablespoons, you can add a bit more later if required.
If you have an allergy to ghee/do not have ghee, you can use butter and add a little amount of oil to prevent the butter from burning.
Put the gas up and let the ghee melt.
Add in the whole spices. Cumin seeds are optional.
Keep the gas on high heat and mix this in.
Add in the ginger- I grated the ginger but you can also finely chop the ginger.
Mix this on high heat.
Fry all the ingredients, mainly on high heat by stirring. Cook this for 3-4 minutes until the nice aroma comes out.
Add the sliced thin onions.
Mix this on high heat.
Fry this mainly by stirring on high heat, you can slightly lower the heat at times to just under high heat. This will take about 8-10 minutes. Cook until the onions are nice and golden.
Add the salt, I added 1 & 1/4 tablespoon.
Mix this in on high heat.
Cook on low heat for 2 minutes.
Add in the cumin powder, adding cumin powder is optional. Cumin powder adds a nice colour and flavour to the rice.
If you do not add cumin powder then skip this and the next step. You can go to the rice steps.
Mix this in and cook for 5-6 minutes on low heat, stir at times.
Add the rice in.
Mix this on high heat. Fry the rice just under high heat gently by stirring at times for 4-5 minutes.
At this stage boil a kettle of water.
Add in the mixed vegetables, I gave my veggies a good rinse before adding it in.
Put the gas up and mix it in.
Put the gas down a bit, fry this for 2-3 minutes and stir at times in between.
Put the gas down and add in 7 cups of hot boiled water.
If you do not have a measuring cup, you can measure the rice with a standard tea mug. Then use the same mug to measure the water to get the perfect rice at the end.
This method always gives me the perfect rice. If you like your rice to be more moist then add 8 cups of water. The texture of the rice will also depend on the brand you're using. Tilda pure orginal basmati rice is best for pilau rice.
Put the gas up.
Add some whole chillies.
Let the water bubble up, once the water at the top dries up.
Put the gas down and cover the top with aluminium foil fully. Place the lid on top properly.
Simmer and let this cook for 15-20 minutes. You can move the pot to the slowest burner on your cooker or keep it where it is and make sure to cook on low heat until the rice is fully tender.
After 20 minutes, be careful when you lift the foil up as the water gathers up on top of the foil from the steam.
Let this rest for 10-15 minutes.
All done! Serve hot with any main dish of your choice and a delicious salad.