How To Cook Basmati Rice
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How To Cook Basmati Rice
Pilau rice is a delicious alternative to boiled rice and is easy to make at home. Martin Nesbit, head chef at Angelus restaurant in London, shows you how to do it.
- Prep:
- 5m
- Cook:
- 18m
- Total:
- 23m
- Serves:
- 4
- Temp:
- 200° c - 390° f
Ingredients
- 300 g basmati rice
- 500 ml chicken stock
- 1 onion
- 1 bay leaf
- 50 g butter
- salt
- pepper
Method
Preheat the oven to 200 degrees celsius. Heat the chicken stock in a pan. Warm the butter in a separate large ovenproof pan, add the chopped onions and season with salt and pepper. Cook until the onions and soft, then add the rice and the bay leaf and stir to coat the rise in the butter and onion mixture. Pour in the heated chicken stock.
Create a cartouche from greaseproof paper. To make a cartouche, fold a sheet of greaseproof paper in half and then fold it in half again. Fold it from corner to corner twice so you have a thin triangular shape. Place the tip of the triangle in the centre of the pan and tear the triangle at the point it meets the edge of the pan. Unravel it into a circle and place this on top of the rice. Cook the rice in the oven for around 18 minutes at 200 degrees celsius.
Once the rice has cooked, remove the cartouche and run a fork through the rice. Add a small amount of butter and stir through. Check the rice for seasoning and add more salt and pepper if necessary.