HOW TO MAKE PILAU RICE

Pilau rice is one of those dishes I insist on cooking with ghee. I also prefer to steam it, as the flavour of the spices infuses better with the rice.

Serves 4

370g (13oz) basmati rice

3tbsp whole milk

A pinch of saffron threads

3tbsp ghee

6 green cardamom pods, slightly crushed

5cm (2in) piece of cinnamon stick 1tsp cumin seeds

1 onion, finely chopped

1 garlic clove, smashed

750ml (11/ 3pt) cold water or unsalted chicken stock

2 Indian bay leaves (from Asian supermarkets or online)

Salt

Put the uncooked rice in a large bowl and cover with cold water. Swirl the water around with your hands; it will become milky from the rice starch. Pour the water out and add fresh water, then repeat until the water is almost clear – about five times.

Leave the rice to soak in the last batch of fresh water for about 30 minutes, then drain. Meanwhile, heat the milk in a small pan until it begins to simmer. Remove from the heat and stir in the saffron. Leave to infuse for about 15 minutes. Melt the ghee over a mediumhigh heat in a lidded saucepan. When hot and giving off a nutty aroma, toss in the whole spices and cook for about 30 seconds until they become fragrant. Add the onion and sizzle for about 5 minutes until translucent and soft.

Add the garlic to the pan, followed by the drained rice. Stir this all up so the rice is evenly coated in ghee. Pour in the water or stock, add the bay leaves, then cover the pan. When the rice begins to boil and the water foams, remove from the heat and let it sit, covered and undisturbed, for 40 minutes.

After 40 minutes, lift the lid and pour the saffron milk mixture over. Carefully stir through the rice using a fork or chopstick, until the rice is nice and fluffy. Don’t stir too vigorously as basmati rice can split. Season with salt to taste and transfer to a warm bowl to serve.