Basmati Pilau

This recipe is from the 'Junior Master Chef's series 2' cookbook which Zoe got for Christmas. The rice has a delicious aromatic flavour but be careful to not eat them like I did accidentally as they are quite strong, remove them and the cardamon pods before serving this yummy rice.

Basmati Pilau

Ingredients

250g (1 1/4 cups) basmati rice
1 tbs vegetable oil
5 green cardamom pods lightly crushed
1 cinnamon quill
3 cloves
2 tsp finely grated ginger
1 clove garlic, crushed

Method
Place rice in a sieve and rinse under cold running water until water runs clear. Transfer rice to a bowl, add 625 (2 1/2 cups) cold water and soak for 20 minutes. Drain through a sieve over a jug and reserve water.
Heat oil in a heavy based saucepan over medium heat. Add cardamom, cinnamon and cloves. Cook for 30 seconds or until fragrant. Stir in ginger and garlic, and cook, stirring, for 30 seconds. Add reserved water and season with salt. Bring to the boil. Stir in rice and return to the boil. Reduce heat to low and cook, partially covered, for 10 minutes or until most of the water is absorbed and steam holes (indentations) appear in the top of the rice. Cover pan with lid and reduce heat to very low, then steam for a further 10 minutes. Remove from heat and leave covered for a further 5 minutes before lifting the lid and fluffing rice with a fork.

Serves 4