Pilau Rice. A Scented Side.

Pilau rice from the curry house is normally an electric yellow colour thanks to food colouring.  While I have been known to sneak a little food colouring into the curries for a more authentic look, it seems a bit wrong to colour delicate grains of rice.  So here is my au natural scented pilau rice, using a stick of cinnamon from Madagascar.

A lovely slightly scented alternative to roti or plain rice.

Ingredients (serves 4)

2 mugs rice
1 tbsp vegetable oil
1/2 onion, finely chopped
6 green cardamons
a small stick of cinnamon
4 cloves
2 bay leaves
3 mugs of water
1/2 tsp salt

Method

1. Heat the oil in a large saucepan and fry the onion over a moderate heat until translucent.  Add the spices and cook, stirring for one minute.

2. Add the rice and stir in, then pour over the water and salt.  Bring to the boil, then cover and cook at a simmer according to the packet.

Serve hot with any curry.