Pilau rice

By Birgitta

Ingredients

• 225 g basmati rice, well rinsed
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 2 tbsp vegetable oil/ghee
• 1 tsp fennel seeds
• 1 tbsp sesame seeds
• 0.5 tsp ground turmeric
• 1 tsp ground cumin
• 0.25 tsp salt
• 2 whole cloves
• 4 cardamom pods, lightly crushed
• 5 black peppercorns
• 450 ml chicken stock
• 1 tbsp ground almonds
• fresh coriander to garnish

Details

Servings 4

Preparation

Step 1

Soak the rice in cold water for 30 minutes.

Heat oil/ghee and gently fry the onions and garlic until soft. Add the spices and fry for another minute. Drain the rice well and add to the pan, stir-fry for 3 minutes.

Pour on stock and bring to the boil, cover and reduce the heat to very low and simmer gently for 20 minutes, without removing the lid, until all the liquid is absorbed. Remove from the heat and let stand 3-4 minutes.

Fork up the rice and stir in the almonds. Garnish with coriander and serve.