- 31 - 60 Minutes
- Serves 4
- 250g Tilda Pure Basmati
- 6 tbsp. oil
- 6 green cardamom pods
- 2 cinnamon sticks
- 10 cloves
- 2 bay leaves
- 1 thinly sliced onion
- 125g sliced white mushrooms
- 2 cloves of garlic finely chopped
- 1/2 tsp salt
- 500ml water
- small pinch of saffron
- 2-3 tbsp. flaked almonds (optional)
Rinse the rice is cold water until the water runs clears – set aside in a sieve to allow as much water as possible to drain off.
Heat half the oil in a large pan and add the cardamom pods, cinnamon sticks, cloves and bay leaves and stir for 1 minute.
Add half the sliced onion and cook for 5 minutes, followed by the mushrooms and garlic and fry for a further 10 minutes.
Add the rice and salt and stir until the rice is well coated in the oil. Pour in the water and bring to the boil.
After 4-5 minutes much of the water will have evaporated. Stir in the saffron strands, cover and reduce the heat to the lowest possible setting for 12-15 minutes, or until the rice is tender.
Meanwhile, heat the other half of the oil in a pan and fry the remaining onion slices until golden brown. Remove from the pan and drain on kitchen paper.
To serve, scatter the fired onion over the top of the pilau along with the flaked almonds (if using).