Spiced Pilau Rice
|Long grain white rice||10 Fluid Ounce (Measured Up To The 10 Fluid Ounce Level In A Glass Measuring Jug)|
|Boiling water||20 Fluid Ounce (Measured Up To The 20 Fluid Ounce Level In A Glass Measuring Jug)|
|Butter/Oil||2 Ounce (50 Gram)|
|Onion||1 Small, finely chopped|
|Cinnamon stick||1 Inch (Whole)|
|Cumin seeds||3⁄4 Teaspoon, crushed|
|Cardamom pods||2 , crushed|
|Ground turmeric||12 Milliliter (1 Dessertspoon)|
1 In a thick-based saucepan, melt the butter or oil.
2 Add in the onion and soften in it for about 3 minutes.
3 Stir in the spices, bayleaf and salt and cook for a minute or two.
4 Stir in the measured rice, and stir to coat well.
5 Pour in the boiling water.
6 Stir once and simmer, covered for 15 minutes or until the rice is tender.
7 Transfer to a serving dish straightaway and fluff with a skewer.
8 Remove cinnamon before serving.