Traditional Pilau Rice

Now, for all of you who have problems with cooking pilau rice, this recipe is really very easy and goes exceptionally well with a good curry, like my madras coconut, chicken and banana curry. Have a go, you won't be dissapointed.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  tablespoons  vegetable oil
• 3  onions, thinely sliced
• 1  cinnamon stick
• 1  teaspoon cumin seed
• 3  cardamom pods, cracked
• 3  star anise
• 500  g basmati rice, rinsed
• 2  teaspoons salt
• 50  g fresh coriander leaves

Directions

1. Heat the oil in a large pan and cook half the onions over a fairly high heat for about 10 minutes until crisp and lightly brown.
2. Drain on kitchen paper and set aside, leaving just a coating of oil still in the pan.
3. Add the remaining onions to the pan with the cinnamon, cumin, cardamon and star anise and cook gently for 5 minutes orso until the onions are golden.
4. Add the rice, cook for 1 minute and then add 1 Ltr of water and the salt.
5. Bring to the boil, cover and cook over a low heat for 12 minutes until the grains are tender and water has been absorbed.
6. Remove from the heat and leave to stand, covered, for 5 minutes, then transfer to a serving dish and scatter over the fried onions and corriander leaves; serve warm.