This recipe is very similar to the Moro Pilav recipe, but with different spices… You have to soak your rice a couple of hours in advance but the actual recipe only takes 20 mins to prepare and cook – so is actually quite quick. I use a mug (and a half maybe) of Basmati rice per person
Wash your rice really carefully in a bowl of cold water, gently rubbing the grains of rice to wash off the starch. Drain, rinse and repeat at least 3 times until the water is clear
Leave the rice for a couple of hours, soaking in tepid water in the fridge with a teaspoon of salt stirred in
When you are ready to cook – soak a large pinch of saffron in a couple of tablespoons of boiling water & cut a piece of greaseproof paper the same size as your saucepan
Add your chopped onions to a hot pan with a reasonable amount of olive oil for frying (couple of tablespoons)
When they are starting to soften and brown a little (not too much – about 10 mins?), add your spices (peppercorns, cardamom and cinnamon) cook for a couple of minutes on a medium heat until the spices begin to release their aromas
Add your drained rice and a little more olive oil if you need it – you want to coat all the rice as you stir (if you were going to go crazy and use a tiny bit of butter, now is the time to add it to the rice)
Season with salt & pepper and add enough water to cover the rice by 5mm
Put a piece of greaseproof paper over your rice and put the lid on – simmer for 5 minutes on a medium heat
When the first 5 mins is up – lift the lid & paper and gently stir in your saffron strands in water. Put the paper & lid back on and give it another 5 mins on a very low heat this time
When your time is up – the rice should be done but could need a couple of minutes standing time. The rice should be starting slightly to catch at the bottom of the pan; and the liquid should all have disappeared
This rice is absolutely delicious with grilled chicken, fish or just a dollop of steamed veg and some yoghurt