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  • Vegetable oil 125 ml
  • Onion small 2  
  • Cinnamon stick   1
  • Piece of fresh ginger chopped 1 cm
  • Chile powder ½ tea spoon  
  • Turmeric powder 1 pinch
  • Cumin seeds ½ tea spoon 
  • Salt to taste
  • Water about 750 ml 
  • Rice 375 gm 
  • Peas 250 gm 
  • Butter 25 gm


Heat the oil in a large sauce pan over a medium heat and chop one of the onion.fry the onion, cinnamon, ginger, chili powder, turmeric, cumin seeds, and salt for 10 min. carefully add the water and bring to the boil. Add the rice, cover, lower the heat and simmer for 15 minute add the peas, stir well and cook for a further 10 min until all the liquid has been absorbed and the rice is tender and fluffy. Add a little more water if necessary. Mean while, melt the butter in a frying pan over a medium heat and slice the remaining the onion. Fry for about 10 min, until brown and crisp, stirring frequently. Just before serving, spread the hot onion and butter over the top of the pilao.