Basmati Pilau

A wonderful accompaniment to Indain dishes.

Ingredients:
500ml basmati rice
45ml vegetable oil
1 stick of Indian cinnamon
5 cardamom pods, lightly crushed
2 bay leaves
half an onion chopped
25g finely chopped fresh dill
650ml chicken stock

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Rinse the rice and drain well.
Place drained rice in a bowl and cover generously with water. Set aside for 30 minutes to soak, then drain well again.
In a heavy based pan with a tight fitting lid, heat the oil over a medium heat. When the oil is hot, add the cinnamin, cardamom and bay leaves and fry for 5-10 seconds.
Add the onion and fry for 4-5 minutes, stiring regularly until they are coloured. Do not burn.
Add the soaked, drained rice and the dill and stir well. Reduce the heat slightly and cook the rice for 2-3 minutes, stirring well, until the rice is coated in the oil and has begun to cook.
Add the stock and bring to the boil. Season to taste with salt then cover with a lid.
Reduce the heat to its lowest setting and cook the rice for 20-25 minutes until the rice is tender.

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