Classic Palou

Here is a quick, easy favourite I like to feed my family. In Indian Ayurvedic food they use white Basmati rice – however you can substitute it for brown if you prefer (you may require more liquid for brown rice)

1 & 1/3   Cups Basmati Rice, rinsed and drained

2 & 1/2 Cups Chicken Stock (I use an organic Vegetable stock)

Pinch Saffron threads (I use tumeric)

50g butter (I used 1 tbspn Ghee)

1 medium brown onion

2 cloves garlic

1 cinnamon stick

6 cardamom pods

1 bay leaf

1/3 cup sultanas

1/2 cup roasted unsalted cashews

Method:

1. Place rice in a medium bowl, cover with cold water and stand for 20mins, drain (Note: if you use brown rice you may need to soak for longer) – this is an essential step in making the perfect palou!

2. Heat stock & saffron (tumeric) in a small saucepan.

3.  Meanwhile, heat butter in a large saucepan, cook onion and garlic, stirring until onion softens.  Stir in cinnamon, cardamom and bay leaf.  Cook stirring for 2 minutes.

4. Add rice, cook – stirring for 2 mins.  Add stock mixture and sultana’s.  Cover and simmer for about 10 mins or until rice is tender and liquid is absorbed.

5. Sprinkle palou with nuts just before serving.

Enjoy

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Tags: recipes, rice, savoury

Category: Blog, Conscious Cooking, Delicious, Mains, Mains