A good product, but use with caution - it is stronger than [eg] Schwarz Pilau Rice spices, which advise using a teaspoonful of spice per portion. With this I would start with a teaspoonful for two portions and adjust to your taste. Smells wonderful and a generous amount for the price. Cover the pot, and bring the ingredients to a boil. Immediately reduce the heat to low, and allow the rice to simmer for 45-50 minutes. Remove the skillet from the heat, and allow the rice to sit for 5-10 minutes to absorb any remaining liquid. Fluff with a fork, adjust the seasonings to taste, and enjoy! Stir gently to combine. Cover and secure the lid. Turn the pressure valve on. Hit the manual button and cook for 4 minutes. When the timer beeps, allow the rice to rest for 10 minutes before releasing the pressure valve. Once all the pressure has escaped, remove the lid and fluff the rice with a fork. Directions. In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated. Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes. Gently stir in peas. Method. Heat oil in a saucepan, add cumin seeds, cinnamon sticks, black cardamom, peppercorn and cloves. Cook until the spices begin to sizzle. Add onions and cook for 1-2 minutes. Add ginger and garlic paste, cook for 2 minutes before adding mixed vegetables and red chilli powder to pan. Cook the veg for 1 minute or so before adding water INGREDIENTS: Cooked basmati rice (96%) , sunflower oil, flavouring, onion powder, turmeric powder (0.1%), cumin seeds (0.1%), colour:curcumin, cardamom powder Coriander is a refreshing addition to Pilau, balancing out the dish’s richness with its tart and citrusy notes. The toasted coriander seeds add a depth of flavor to the dish, complementing the other spices and bringing out their individual flavors. Whether used whole or ground, coriander is a crucial ingredient in making a delicious Pilau dish. Add the chicken and stir to coat well. Cover the bowl and marinate in the fridge for 4 hours, or overnight if you can. To cook the sauce, spray a non-stick frying pan with cooking spray and place over medium heat. Add the onion, garlic, ginger, and medium curry powder and cook for 3 minutes. Stir in the tomato purée and passata. nOBso.

how to use pilau rice seasoning