Indian pilaf

Spices of the sub-continent come together in this flavourful pilaf that's the perfect accompaniment to a curry banquet.

Spices of the sub-continent come together in this flavourful pilaf that’s the perfect accompaniment to a curry banquet.

Ingredients

1.5 cups basmati rice

3.5 cups chicken stock or vegetable stock

¼ tsp saffron

50 g ghee

2 onions finely chopped

3 cloves garlic crushed

2 tsps finely grated lemon rind

2 fresh bay leaves

¼ bunch fresh coriander to garnish

Spice blend

5 cardamom pods split, seeds removed, pods discarded

1 tsp coriander seeds

1 tsp ground cinnamon

½ tsp cumin seeds

½ tsp caraway seeds

½ tsp black peppercorns

Method

1.Rinse rice well. Transfer to a bowl. Cover with cold water, stand for 30 minutes. Drain.

2.To make spice blend, pound all ingredients gently in a mortar and pestle until finely crushed.

3.Place stock in a medium saucepan over a high heat. Add saffron. Boil. Remove from heat. Strain over a heatproof jug. Discard saffron. Cover stock.

4.Heat ghee in a large frying pan over a medium heat. Add onions, garlic, rind and leaves. Cook, stirring occasionally, for 5 minutes, or until onions are soft. Add rice and spices. Stir for 1 to 2 minutes, or until spices are fragrant and rice is well coated.

5.Add hot stock to rice mixture. Simmer, covered, over a low heat, for about 15 minutes, or until rice is tender and liquid absorbed.

6.Fluff pilaf with a fork. Serve garnished with coriander.

Chantal Walsh