Pilaw or pilafs, as this rice-based dish is known in some parts of the world, are made in different ways in different regions. A plain pilaw makes a pleasant change from boiled rice and this is a traditional way to prepare it.
- 2 cups of uncooked Kalijira Rice
- 1 tablespoon vegetable or corn oil
- 3 cups water
- 1/2 cupped diced onion
- 1/4 teaspoon turmeric powder
- 3 whole cloves
- 3 cardamom pods
- 1 cinnamon stick
- 1 teaspoon salt
A bay leaf is optional
Rinse the rice 1 to 2 times. Drain well. Heat the oil in a large heavy saucepan over medium heat. Cook the onions until soft and translucent but not brown, about 3 minutes. Stir in the rice and cook for 1 minute, or until all the grains are shiny. o Add 3 cups water, the turmeric, cloves, cardamom pods, cinnamon stick and salt; stir. Bring to a boil, cover and simmer on low heat for 15 minutes. Allow rice to sit covered for 5 minutes. For special occasions, pilaw was always served with a generous sprinkling of almonds and raisins on the top. First, blanch and fry slivered almonds in oil, set aside and using the same oil, fry the raisins until they plump up. Drain and sprinkle on the pilaw.