Bart’s spice blends are an easy and convenient way to add an exotic character to your dishes.
A hot aromatic blend of spices widely used in Middle Eastern cuisine that contains Onion, Salt, Red Bell Pepper, Cardamom, Cassia, Bay Leaves, Garlic, Fennel, Black Pepper, Turmeric and Ground Cloves.
Onion, salt, red pepper, cardamom, cassia, bay leaves, garlic, fennel, black pepper, turmeric, cloves.
Store in a cool and dry place.
Wash the rice in cold water until the water runs clear to remove any
2. Add to a cold pan, and add the Pilau spice blend and the water.
3. Bring to the boil and then turn down to a simmer and cook for 10-15
minutes with a lid on.
4.Turn off the heat and allow the rice to soak up any remaining liquid.
The rice should be fully cooked, and ready to serve without draining.
Ideal to flavour the rice with the Indian aromas. It can be used in Pili, Pilafs and as a base for broths in soups and stews.
Country of Origin:
Rua Quinta dos Álamos n.º 3
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