Easy Homemade Pilau Rice

Ingredients

• 1 tbs vegetable oil
• 5 cardamom pods
• 1 tsp turmeric
• 1 tsp cumin seeds
• small piece cinnamon stick
• 1 cup basmati rice (200 g)
• 2 cups vegetable stock or broth (480 ml)
• 2 bay leaves
• 1 knob butter (optional, to finish)

Instructions

1. 1

   Pour the oil into the bottom of a heavy saucepan, or casserole dish (Dutch oven) and heat over a low flame. Crack the cardamom pods on a chopping board with the side of a heavy knife. Add the cardamom, turmeric and cumin to the pan and fry for a minute until fragrant.

2. 2

   Add the rice and stir until it is coated with the spice and oil mixture.

3. 3

   Pour over the stock, add the bay leaves and cinnamon stick and give a quick stir. Add a little salt. Bring to a gentle simmer, put the lid on the pan and leave on the lowest heat for 18 minutes.

4. 4

   When the cooking time is over, take the pan off the stove top. The rice will have absorbed all the liquid. Fluff the rice with a fork, replace the lid and allow to stand for up to 15 minutes. For restaurant quality rice, add a knob of butter or a little ghee to the hot rice. Allow to melt and stir through before serving.