Goan style pilaf
Ingredients
Basmati rice measured to the 450ml/15fl oz/2 cup level in a measuring jug
4tbsp ghee or vegetable oil
8 cloves
6 cardamom pods
two 4cm/2in cinnamon sticks
2 meduim-sized onions (175g/6oz), peeled and sliced into thin half rings
2 meduim-sized tomatoes, peeled and chopped (peel after dropping into boiling water for 15 seconds)
570ml/1 pintchicken stock
Preparation method
-
Wash the rice in several changes of water. Drain. Put in a bowl with water to cover and leave for 30 minutes. Drain well and leave in the strainer.
-
Heat the ghee or oil in a wide, heavy pan over a meduim-high heat. When hot, put in the cloves, cardamom pods and cinnamon. Stir for a few seconds. Now put in the onions. Stir and fry until browned. Put in the tomatoes. Stir and fry until they too are lightly browned and turn soft and pulpy. Put in the drained rice. Fry gently for a minute, being careful not to break the grains. Turn the heat down a bit if the grains start to stick. Add the stock and salt. Bring to the boil. Cover tightly, turn the heat to very low and cook for 25 minutes.
