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Turkish Pilaf
Serves 6
60gm ghee
½ spanish onion, diced
1 clove garlic, minced
½ teaspoon cardamom, ground
1 teaspoon cumin, ground
½ teaspoon turmeric
½ teaspoon 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
¼ teaspoon 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.
KRC8_IB_B11_FA.indd 17 13/07/11 11:03 AM