Turkish Pilaf
Serves 6
60gm ghee
½spanish onion, diced
1 clove garlic, minced
½teaspoon cardamom, ground
1 teaspoon cumin, ground
½teaspoon turmeric
½teaspoon salt
1 bay leaf
3 cups basmati rice, washed
3 cups chicken stock fresh coriander
1.Place ghee, onion, garlic and all spices into the removable cooking bowl of the rice cooker and place the glass lid on.
2.Press the selector control lever down to ‘COOK’ setting. Cook for 4 minutes.
3.Add rice and stock and cook with the lid on for 20 minutes, stirring every
5 minutes.
4.Switch the cooking control lever to ‘WARM’.
5.Serve with fresh coriander.
Spicy Rice
Serve 6
2 cups long grain white rice
2 cups water
1 cinnamon stick
2 cardamom pods
¼teaspoon coriander seeds
1 whole clove
2 tablespoons orange juice
2 teaspoons lemon rind
2 tablespoons mint, finely chopped
150g pistachio nuts, shelled
1.Place rice, water, spices, juice and rind into the removable cooking bowl of the rice cooker and place the glass lid on.
2.Press the selector control lever down to ‘COOK’ setting. Cook for 20 minutes, stirring every 5 minutes
3.Switch the cooking control lever to ‘WARM’.
4.Serve with fresh mint and pistachio nuts.
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KRC8_IB_B11_FA.indd 17 | 13/07/11 11:03 AM |
