Saffron is an expensive spice but a little goes a long way and it imparts great colour and a distinct, subtle and earthy flavour to dishes. An alternative to saffron would be to add turmeric instead to create a similar golden colour. Basmati rice is traditionally used in pilaus; the ‘pilau’ is the name of the complete dish not the type of rice within.
Ingredients
Method
Step 1
Place a large non-stick saucepan over a high heat and add the ghee to the pan. When it has melted, add the onions and cook, stirring regularly, for around 8-10 minutes or until the onions turn a dark golden colour.
Step 2
Meanwhile place the basmati rice into a large bowl and fill the bowl with cold water. Mix the rice well with your hands and when the water begins to appear cloudy pour the water out and repeat the process until the water is clear. Drain and set aside.
Step 3
Next, add the saffron, cumin seeds, cloves, cardamom and cinnamon stick to the pan of onions and stir well. Then tip in the washed rice along with the stock. Continue to stir the mixture as you bring it up to a simmer. Then pop a lid on the pan, reduce the heat to low and let the rice cook gently.
Step 4
After around 12-15 minutes, the rice should have absorbed the liquid and be perfectly cooked. Take the pan off the heat then remove the lid and sprinkle the peas in. Replace the lid and leave for another 10 minutes for the peas to warm through.
Step 5
When you are ready to serve, remove the lid and fluff up the rice, mixing it well with the peas and onions.
