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Turmeric pilau with golden onions

Turmeric pilau with golden onions

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This side dish can be part-cooked in the kitchen, then quickly tossed together in a wok over the coals on the barbie

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal323
fat8g
saturates1g
carbs60g
sugars4g
fibre1g
protein6g
low insalt0.01g
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Ingredients

  • 400g basmati rice
  • 4 tbsp olive oil
  • 1 ½ tsp cumin seed
  • 1 tsp black mustard seeds
  • 2 large onions , halved and sliced
  • just under 1 tsp turmeric
  • 2 red or green chillies , deseeded and thinly sliced

Method

  • STEP 1

    Thoroughly rinse the rice until the water looks completely clear. Drain, then tip into a large pan of salted water. Bring to the boil and cook for 6 mins until just tender, but check after 5 mins. Drain well, cool and chill.

  • STEP 2

    Heat the oil in a large wok and fry the spices until they start to pop. Add the onions, then cook, stirring frequently, until the onions are tender and golden. Stir in the turmeric and chilli, and cook for 1-2 mins more. Cool.

  • STEP 3

    TO BARBECUE: Heat the wok over the coals and, when the onions are sizzling, add the rice and cook, turning until heated through. If the embers are starting to die down a bit, cover the wok with a lid or the wok with a lid or foil to keep in the heat.

Goes well with

Recipe from Good Food magazine, July 2007

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Overall rating

A star rating of 4.2 out of 5.5 ratings
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