Traditional Pilau Rice

Instructions

Wash the rice in several changes of water, then leave it to soak while you prepare everything else, changing the water when you get the chance.

Heat the oil or ghee in a large saucepan and fry the chopped onion over a very low heat, stirring often, until deeply browned rather than translucent. This takes at least 15 minutes. Ready-fried onions can replace this step and go in with the water.

Meanwhile, crush the garlic with a little salt in a mortar and pestle, chop the tomatoes and drain the chickpeas. When the onions start to brown, stir in the garlic and the ground spices, and any seed spices, so they do not burn.

Once the onions and garlic are done, add the tomatoes and stir for about a minute to stop the onions cooking further. Turn up the heat, add the mince and cook until fully browned, 5 to 10 minutes. Meat-free mince only needs a couple of minutes to heat through.

Drain the rice in a sieve and boil a kettle. Add the rice to the pan with a little extra oil or ghee if needed, and stir gently until the grains are coated, taking care not to break them.

Pour in 575 ml of hot water, then add the chickpeas, salt and any whole spices such as bay leaves, cardamom pods or cloves. Bring to the boil.

Cover with a tight-fitting lid, turn the heat to very low and cook for 25 minutes without lifting the lid.

Remove the lid, scatter over the peas if using, and cover the pan with a clean tea towel under the lid if you like. Switch off the heat and leave to rest for 5 minutes, so the peas cook in the residual heat and the towel absorbs condensation.

Turn the rice onto a platter or plate it up, breaking up any large lumps with the back of a spoon. Add garnishes and serve with yoghurt.