Ingredients (serves 6)
1 1/2 cups (300g) basmati rice
1 tbs sunfl ower oil
1 small onion
1 cinnamon quill
3-4 green cardamom pods, lightly crushed
4 cloves
10 fresh curry leaves (see note)
Method
1. Rinse rice until the water runs clear, then drain. Heat oil in a pan over medium heat. Add the onion and cook for 1-2 minutes until just softened. Stir in the spices and curry leaves and cook for 1 minute or until fragrant. Add the rice, 1 teaspoon salt and 600ml boiling water. Bring to the boil, then reduce heat to very low. Cover and simmer for 10 minutes, stirring occasionally to prevent catching, until the rice is tender. Fluff up with a fork and serve.
Notes & tips
Fresh curry leaves are available from selected greengrocers.
To add colour, cook 1/2 cup (100g) of the rice separately with 1 teaspoon ground turmeric, then combine with the pilau.
Source
delicious. - October 2008, Page 76
Recipe by Valli Little
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