Pillau Rice | Classic Homemade Recipe for the absortion method by Chef Amit Panwar.

Method

This simple-to-follow recipe outlines the foolproof 'absorption method', to make flaky and perfectly cooked rice, fragrant with aromatic spices and caramelised onions. Alternatively, you can simply cook the white rice according to package instructions, and serve plain!"

Soak 250g of Nice Rice White Basmati Rice, wash the starch out in 3 intervals, then soak it in a bowl of cold water for 1 hour. Meanwhile start on the the rice tarka.

1. Heat 40ml oil to a pot. Once the oil is hot, add the cumin seeds until they start to crackle, then add the two bay leaves, one black cardamom pod, three green cardamom pods, 2 cloves, and a touch of salt. Sautee for 2 minutes.
2. Add the red onion to the pot, and cook on a low heat, stirring frequently, until they're well caramelised. Add a splash of water if the onions are sticking
3. Add the soaked and washed rice to the pot of Tarka (the fragrant oil you just made), add in 700ml of water and bring the rice to a boil. Reduce the heat to medium, and cook without the lid, until the rice grains rise to the surface, and the water has almost evaporated. Then, turn the heat to low, put the lid on, and allow the rice to steam for 10 minutes.
4. Check if the rice is done by running a fork through it, it should separate easily, and there should be no water left in the pot.
5. Turn the heat off, put the lid back on, and allow the rice to rest for two minutes before serving.