Bart Pilau Rice Seasoning - Authentic Indian Flavour

Add a couple of teaspoons to rice before boiling or steaming. Can also be used in pilafs & even as a stock base for soups and stews.

Can be used in pilaus, pilafs & even as a stock base for soups and stews.

Pilau RiceIngredients: 70g white basmati rice per person, 1 heaped teaspoon Bart Pilau Blend per person, 120ml water per person.Wash the rice in cold water until the water runs clear to remove any excess starch. Add to a cold pan, add the Pilau spice blend and the water. Bring to the boil and then turn down to a simmer and cook for 10-15 minutes with a lid on.Turn off the heat and allow the rice to soak up any remaining liquid. The rice should be fully cooked, and ready toserve without draining.Royal Kashmiri Rice PilafServes 4Ingredients: Pinch of Bart Saffron, 600ml hot chicken or vegetable stock, 50g butter, 1 onion finely chopped, 3 tsp BartPilau Blend, 1 tsp Bart Garlic Paste, 250g basmati rice, rinsed and drained, 50g sultanas, 1 tbsp oil, 50g cashew nuts.Add the Bart Saffron to the hot stock and set aside. Heat the butter in a large saucepan and cook the onion gently for10 minutes, until soft. Stir in the Bart Pilau Blend and cook for 2 minutes then stir in the Bart Garlic Paste. Add the riceand cook, stirring, for another 2 minutes. Pour in the stock and add the sultanas. Bring to the boil, stir, then lower the heat, cover and cook gently for 15 minutes or until the rice is tender and all the liquid has been absorbed.Meanwhile, heat the oil in a frying pan and fry the cashew nuts until browned. Drain on kitchen paper. Scatter over therice and serve.

Can

Recyclable

Storage:Store in a cool dry place.Best Before End See SideOrigin:Produce of more than one country. Packed in the UK