Spiced Pilau Rice
I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on it's own, adding nuts to give it some crunch.
However, it's also an excellent accompaniment to any spiced or curried dish.
You can now watch how to make Spiced Pilau Rice in our Cookery School Term Perfect Rice and Pasta - 'Long-grain Rice' - video lesson below.
This recipe is from Delia's Complete How to Cook. Serves 2
First of all, in a pestle and mortar, crush the cardamom pod, the cumin and coriander seeds.
Then, warm the frying pan over a medium heat, add the crushed spices (the pod as well as the seeds of the cardamom) and toss them around in the heat to dry-roast them and draw out the flavour – this will take about 1 minute. After that, turn the heat back to medium and add the oil and chopped onion and fry until everything is lightly tinged brown.
Next, stir in the rice and turn the grains over in the pan until they are nicely coated and glistening with oil, then pour in the boiling water. Add the cinnamon, bay leaf and salt, stir once only, then put the lid on, turn the heat down to its lowest setting and let the rice cook for exactly 15 minutes. After this time, remove the lid, take the pan off the heat and cover with a clean tea cloth for 10 - 15 minutes.
Then fluff it lightly with a fork and transfer the rice to a warm serving dish before it goes to the table.
You will also need a Little Gem Frying Pan or similar with a base measurement of 17cm and a tight-fitting lid.