Kashmiri pilaff(Veg)
Ingredients
4 tbsp vegetable oil
¾ tsp cumin seeds
7.5cm/3in piece cinnamon
3 cloves
3 green cardamom pods
1 bay leaf
1 onion, sliced
1 tbsp chopped blanched almonds
2 tsp raisins
200g/7oz basmati rice, washed until the water runs clear, drained
400ml/14fl oz water
pinch saffron strands soaked in 2 tbsp hot water
2 ready-to-eat dried figs, chopped, plus extra to serve
salt and freshly ground black pepper
1 tbsp chopped walnuts or pistachios
Preparation method
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Heat the oil in a non-stick pan over a low heat. Add the cumin seeds, cinnamon, cloves, cardamom and bay leaf and fry for 20-30 seconds, or until the spices are fragrant.
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Add the onion and fry for 3-4 minutes, or until golden-brown.
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Add the almonds and raisins and cook for a further 2-3 minutes.
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Add the rice and stir well to coat it in the spiced oil.
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Add the water, saffron water and half of the chopped figs and season, to taste, with salt and freshly ground black pepper. Bring to a boil and continue to boil for 2-3 minutes.
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Reduce the heat to low and cover the pan with a lid. Cook for 7-8 minutes, or until the rice is tender but still has a slight bite.
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Add the remaining figs and the chopped nuts and stir well, fluffing the rice with a fork as you stir. Set aside for 4-5 minutes to allow any excess water to evaporate, then serve.
