Festive Spiced Rice - Rajasthani Pilau

The State of Rajasthan is beautiful. Costumes in vivid colours dazzle and enchant.
Even the food reflects this love of colour, dishes being garnished with the bright
reds and greens that Rajasthani folk delight in.

Ingredients:
Serves: 4-6
2 1/2 cups long grain rice
3 tablespoons ghee or oil
2 medium onions, finely sliced
2 sticks cinnamon
6 cardamom pods, bruised
6 whole cloves
10 whole black pepper
4 cups hot stock or water
Salt to taste

Method:
If the rice needs washing, wash well in several changes of cold water and leave to
soak for 1 hour. Then drain in a colander for at least 30 minutes.
Heat ghee or oil in a large, heavy saucepan and fry the sliced onion with the
cinnamon, cardamoms, black pepper and cloves until the onions are golden,
stirring frequently so that they brown evenly. Add the rice and fry for about 3
minutes, then pour in the stock or water. Add the salt and stir well while bringing
quickly to the boil. Turn heat very low, cover tightly and cook without lifting lid
for 25 minutes. Uncover, allow steam to escape for a few minutes, remove whole
spices. Serve hot with curry.