Serve pilau rice alongside Indian-style curries – ground turmeric gives it that lovely golden yellow colour
- Serves: 4 persons
- 25g unsalted butter
- 1onion, thinly sliced
- 1cinnamon stick
- 4cardamom pods
- 1tsp ground turmeric
- 2bay leaves
- 240g basmati rice
Step 1Melt the butter in a pan over a medium heat and, once foaming, cook the onion, cinnamon, cardamom and cloves for 10 minutes until the onions have softened and are starting to caramelise. Tip in the turmeric and bay leaves, and mix briefly.
Step 2Rinse the rice thoroughly, then tip into the pan along with 480ml of cold water and a pinch of salt. Bring to the boil. Turn the heat to low, put on a lid and cook gently for 10-12 minutes.
Step 3Remove from the heat and leave to steam with the lid on for 5 minutes. Fluff with a fork and serve.