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Pilau Rice.


4oz Basmati rice. (for a large single portion or two smaller single portions.)

I cardamon pod.

1/2 teaspoon cumin seeds. (or 1/4 teaspoon of ground cumin.)

1/4 teaspoon coriander seeds. (or 1/4 teaspoon ground coriander.)

15mm stick of cinnamon, broken up.

1/2 bay leaf.

1 pinch of saffron. (three or four strands.)

1 clove.

1/2 teaspoon turmeric.

1 dessert spoon of groundnut oil. (or vegetable oil or butter.)

1/2 small finely chopped (or grated) onion.

8 fl. oz. of boiling water.

Sprinkling of salt to season.


Crush the cardamon seeds and pod with the corriander and cumin. (or just those that are not already ground.)

Warm a medium saucepan and add the crushed (or ground) cumin, cardamon and coriander and toss them around the pan to roast them for one minute to draw out the flavour.

Add the chopped onion and oil (or butter.) and gently fry until  everything is slightly tinged brown.

Stir in the rice and mix everthing up until all the rice is coated with the oil (or butter) and is nicely glistening. Pour in the boiling water and add the cinnamon, bay leaf, clove, saffron, turmeric and salt. Stir just the once.

Put the lid tightly on the saucepan (use tin foil across the top and place lid on that for a tight fit.) and turn down the heat to its lowest setting and leave to cook for exactly fifteen minutes.

Take the pan off the heat, remove the lid, and cover with a clean tea cloth for ten to fifteen minutes.

Fluff up with a fork and serve. (with chopped coriander if required.)

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