Pilau Rice with Toasted Pine Nuts Recipe

Pilau Rice with Toasted Pine Nuts Recipe

225g basmati rice

40g ghee or unsalted butter

5cm piece of cinnamon stick

4 green cardamom pods, bruised

4 cloves

½ teaspoon black peppercorns

2 bay leaves, crumpled

25g raw cashews (optional)

a pinch of ground turmeric

salt, to taste

1 tablespoon pine nuts

Method:

Wash the rice in several changes of cold water then soak it in cold water for 15-20 minutes.  Drain thoroughly.  In a heavy non-stick saucepan, heat the ghee or butter over a low heat and add the cinnamon, cardamom, cloves, peppercorns, bay leaves and cashews (if using).  Stir-fry the ingredients gently for 25-30 seconds and add the rice, turmeric and salt.  Stir-fry for 2-3 minutes and pour in 500ml hot water.  Bring it to the boil and let it cook, uncovered, for 2-3 minutes.  Reduce the heat to low, cover the pan tightly and cook for 7-8 minutes.  Remove from the heat and let it stand for 5-6 minutes.  Meanwhile, preheat the grill to high and grill the pine nuts until they brown lightly.  Fluff up the rice with a fork and transfer it to a serving dish.  Scatter the toasted nuts on top and serve.  Nuts are often used to garnish pilaus and briyanis.