Basmati Pilaf
- 500 g basmati rice
- 100 g butter
- 1 large onion, chopped
- 1 sprig fresh thyme
- 2 bay leaves
- 2 cinnamon sticks
- 8 cardamom pods
- 3 cloves
- 4 -6 slices lemons, zest of
- 1 liter boiling chicken stock or 1 liter water
- salt and pepper, to taste.
- Preheat the oven to 160 C in a fan oven of 180 C (about 350 F) in conventional oven.
- Rinse the rice well in water, then drain.
- Melt two thirds of the butter in a saucepan.
- Saute the onion in the butter for about five minutes, then add the rice, herbs, spices and lemon zest.
- Cook for another minute.
- Add the stock or water along with some salt and pepper, to taste.
- Put the whole mixture in an oven-proof casserole dish, cover and bake for 25 minutes.
- Leave to stand for five minutes, then remove the lid and fluff with a fork, mixing in the remaining butter.
butter, onion, thyme, bay leaves, cinnamon sticks, pods, cloves, lemons, chicken stock, salt
Taken from www.food.com/recipe/basmati-pilaf-84575 (may not work)