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Basmati and Nut Pilaff

ingredients

serves 4 - 6
225 g (8 oz) generous 1 cup basmati rice
1 onion, chopped
1 garlic clove, crushed
1 large carrot, coarsely grated
15 - 30 ml (1 - 2 tbsp) sunflower oil
5 ml (1 tsp) cumin seeds
10 ml (2 tsp) ground coriander
10 ml (2 tsp) black mustard seeds (optional)
4 green cardamom pods
450 ml (3/4 pint) 1 7/8 cups stock or water
1 bay leaf
75 g (3 oz) 1/2 cup unsalted nuts
salt and ground black pepper
fresh chopped parsley or coriander, to garnish

method

1. Wash the rice in a sieve under cold running water. If there is time, soak the rice for 30 minutes, then drain it
well in a sieve.

2. In a large shallow frying pan, gently fry the onion, garlic and carrot in the oil for 3 - 4 minutes.

3. Stir in the rice and spices and cook for a further 1 - 2 minutes so that the grains are coated in oil.

4. Pour in the stock or water, add the bay leaf and season well. Bring to the boil, cover and simmer very gently.

5. Remove from the heat without lifting the lid. Leave to stand on one side for about 5 minutes.

6. If the rice is cooked, there will be small steam holes in the centre of the pan. Discard the bay leaf and the
cardamom pods.

7. Stir in the nuts and check the seasoning. Scatter over the chopped parsley or coriander.

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