2 tbsp vegetable oil
2 bay leaves
2 cardamom pods
2 cinnamon sticks
2 cloves
240g long-grain rice (Basmati is best)
generous pinch of saffron threads soaked in 500ml hot water (optional)
salt

PREPARATION:

1. Heat the oil in a large lidded frying pan and fry the whole garam masala (the bay leaves, cardamom pods, cinnamon sticks and cloves) for 2 minutes.

2. Add the rice and turn over in the oil, coating the grains evenly.

3. Pour on the saffron-infused water, add the salt and bring to the boil. Turn the heat down, stir once, then cover and leave for about 15 minutes or until the water has fully absorbed.

4. Take off the heat, remove the lid and place a tea towel over the pan. Replace the lid and leave for 5 minutes as the towel absorbs any excess moisture. Then fluff up with a fork and serve.

You can pick out the pieces of the garam masala or, as Indian etiquette dictates, allow your guests to discreetly pick out their own as they eat.

PREP/COOK
INFORMATION:

Prep time: 5 minutes
Cook time: 20 minutes
Serves: 4

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Pilau Rice

Forget the garish, brightly coloured rice you get with takeaways – here's the real thing. If you're feeling extravagent, add a few strands of saffron for a glorious golden colour

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