Pilau rice is a dish of Persian origin widespread throughout the Middle East. It literally means boiled rice and refers to the particular rice cooking technique, that one by absorption precisely, the same that we see used for the preparation of cous cous. Despite the origin of the dish, the rice used is Basmati, or Patna, with a long grain and low starch content. These characteristics, combined together, allow to obtain a grainy and fragrant rice, ideal to accompany stewed meat and fish dishes or the characteristic curries. The version of pilaf rice that I propose is the simplest, flavored with cinnamon and cloves, but if you like you can add turmeric, curry powder or other spices such as cardamom.

Preparation

1

Finely chop the onion and sauté it over low heat with the butter until tender and transparent.

2

Add the cinnamon and cloves and leave to flavor for a couple of minutes.

3

Add the rice and toast it.

4

Cover with water, cover and cook until it is absorbed, never stirring.
Serve hot.