Whole Spice Basmati Pilaf

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 250 g basmati rice
• 75 g butter
• 1 large onion, finely chopped
• 1 sprig thyme
• 1 bay leaf
• 2 cinnamon sticks
• 6 cardamom pods, split open
• 2 star anise (optional)
• 2 cloves
• 1 lemon, zest of, finely pared in pieces
• 1 orange, zest of, finely pared in pieces
• 500 -600 ml chicken stock or 500 -600 ml water
• 1 teaspoon sea salt
• fresh ground black pepper

Recipe

• 1 rinse the rice.
• 2 preheat oven to 180°c.
• 3 make a cartouch to fit a medium round casserole dish; cut a circle of greaseproof paper, slightly larger than the dish, and snip a tiny hole in the centre to make a steam vent.
• 4 melt two thirds of the butter in the flameproof casserole dish and saute the onion for about 5 minutes, until softened.
• 5 add the rice and stir well, then add the herbs, whole spices and lemon or orange zest.
• 6 cook for a minute or two.
• 7 bring the stock to a boil, using the larger volume if you prefer a more tender grain.
• 8 mix the stock into the rice along with the salt and pepper to taste.
• 9 press on the cartouche, turning the edges up and pressing them to the side of the pan for a neat fit.
• 10 make sure the vent is visible.
• 11 there is no need to cover with a lid.
• 12 bake in the oven for about 25 minutes.
• 13 remove from the oven, allow to stand for 5 minutes, and then remove the cartouch.
• 14 fork through the remaining butter until the rice grains are fluffy and separate, removing the whole spices before serving if you prefer.