I love pilaf and chucked this recipe together to accompany Red Lentil Dahl (http://vegematarian.com.au/2010/01/26/kirstys-dhal/), Cucumber and Mint Salad (http://vegematarian.com.au/2010/01/26/cucumber-and-mint-salad/) and some pappadums (http://vegematarian.com.au/2010/02/02/snacking-on-pappadums/).
2 cups of basmati rice (I used a combination of red and white)
1 tablespoon of ghee or vegetable oil
1 onion, finely chopped
3 cloves of garlic, minced or finely chopped
6 green cardamom pods
1 teaspoon of coriander seeds
1 cinnamon stick
1 teaspoon of fresh or powdered ginger
4 cups of water
1 bay leaf
Salt to taste
1/4 cup of cashew nuts (or nuts of your choice)
1. Wash rice by rinsing in cold water. Drain.
2. In a large nonstick saute pan over medium heat, heat 1 tablespoon oil or ghee.
3. Add onion and cook, stirring, until onion is tender.
4. Add garlic, and saute for another minute.
5. Add cardamom, coriander, cinnamon, cloves and ginger. Saute until aroma has been released and add the rice.
6. Saute until rice is translucent and begins to brown.
7. Add water, bay leaf and salt and bring to a boil.
8. Reduce heat and simmer, partly covered, for about 10 minutes.
9. Add cashews and sultanas. Cover tightly and let simmer for 5 minutes more.
10. Turn off the heat and let sit for 5 to 10 minutes, covered.
11. Before serving, remove the bay cleaves, cloves and cinnamon stick.
An original for Vegematarian.