Pilau Attempt #2: much improved!

(serves 2)

With cooking, failure is part of the process, it lets you get to know the ingredients a bit more and how the textures and flavours work together ~ well, at least that's my consoling thought! So if you fail, always try again. This second attempt with the right rice and a bit more patience with the spices (handy tip from Mala!), the end product was pretty scrumptious! Tick!

Prep time: 10 min

Cooking time: 30 min

Ingredients:

5 bay leaves

2 cinnamon sticks

5 cloves

4 cardamon pods, bruised

2 small brown onions

1 C basmati rice

1x 400mL can chicken stock

sunflower oil

Method:

1. Heat a medium non-stick pot with 1T sunflower oil, then add the bay leaves, cinnamon stick, cloves and cardamon pods. Keep stirring until you can smell the aroma of the spices.

2. Finely dice the onions.

3. Add 1/2 T extra sunflower oil, then add the onions to the pot, stir until it softens. Add the rice and stir to coat the rice.

4. Add the chicken stock and cook for about 15-20 min, stirring regularly. Once the liquid has been absorbed, then let it cook for about 2-3 minutes. Take off the heat and let it sit for about 5 minutes before serving.

5. Serve with meat, stew, creamed silverbeet, anything really!