Pilau Rice

The quintessential accompaniment to curry. Many have problems with overcoked or water-logged rice. This recipe should eliminate both of those problems.

Ingredients:

875 g basmati rice
2 ¾ pints of dark chicken stock
3 cloves of garlic – peeled and finely chopped
2 shallots – peeled and finely chopped
8 cardammon seeds
9 cloves
3 bay leaves
25 g fennel seeds
50 g cumin seeds
1 cinnamon stick
6 tblspn olive oil
Salt

Method:

1. Add the oil, cumin, fennel, cardammon, cloves and cinnamon to a saucepan over a medium heat and fry until they begin to "pop", stirring constantly - there is nothing worse than burnt spices! Add the onions and garlic and cook for a minute or two.

2. Add the rice, stir until coated, then add the stock and bayleaves. Bring to the boil and simmer for 10 minutes.

3. Take the pan off the heat, quickly stir in a good knob of butter and season. Cover the pan with cling wrap and stand for ten minutes to finish cooking in its own heat.