Moroccan Rice Pilaf

The word pilaf is enough to send me right to the dining table with a mouth that can't wait any longer to begin my meal. This is a wonderful pilaf(pulao) from the Thursday magazine dated August 10-16'06. Enjoy!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  teaspoon unsalted butter
• 1⁄2 cup  finely chopped onion
• 1  teaspoon paprika
• 1  teaspoon cumin
• 1⁄2 teaspoon cayenne pepper
• 1  cup  white basmati rice
• 1 1⁄2 cups water or 1 1⁄2 cups  vegetable stock
•  fresh ground black pepper, to taste
• 1⁄4 cup  sliced almonds
• 1⁄4 cup raisins

Directions

1. Preheat oven to 350°F.
2. Melt butter on medium-low heat in a small ovenproof pot.
3. Fold in onions and stir well.
4. Cook for 3-4 minutes until onions turn translucent but are not browned.
5. Add cumin, cayenne pepper, paprika and rice.
6. Stir well so that the rice is evenly coated with butter.
7. Cook for 3-4 minutes.
8. Stir in stock and raisins.
9. Bring to a boil on high heat.
10. Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
11. Fold in salt, pepper and almonds before fluffing with a fork and serving.
12. Enjoy!