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Rice Pilao Recipe


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     Rice Pilao

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   40 min.

2 Cups Bismati Rice - washed and drained
4 Cups Chicken Broth
Pinch Saffron
3 Tbl. Hot Milk
1 Large Onion - Chopped
3 -4 Cloves of Garlic - Minced
1 - 2 Chili Peppers - deseeded and chopped
2 Tomatoes - Chopped
1 tsp. Ginger paste
1 stick Cinnamon
2 Bay Leaves
3 Tbl Oil
1 Tbl Ghee
1/2 tsp Star Anise -ground -- Pinch of Ground Cloves
1 tsp Peppercorns
1 tsp Cumin
6 Green Cardamon Pods
1/4 Cup Roasted Cashews Optional- frozen peas

Wash rice until water is clear and then soak for 30 minutes. Drain and dry. Add Saffron to hot milk and let sit.
Heat oil to med. hot. Add onions until translucent gold. Add chilies, and tomato. Cook for 3 minutes. Add Garlic. Cook for 3 minutes. Add Ginger, Cinnamon, Star Anise, and Cardamon. Turn heat down to med. low and cook for 3-4 minutes.
Add Rice to Stock and boil for 5 minutes. Add Saffron, cloves. Bring to a quick boil and then cover and sit for 20 minutes.
If you decide to add peas or Sultanas, put them in in the last 5 minutes. Top with Boil Egg and or roasted Cashews.
Serving Suggestions
Serve with chicken or shrimp

Originally Submitted

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