Ingredients
- 2 cups (400 g/12⅔ oz) long-grain basmati rice
- 90 g (3 oz) ghee
- 1 large onion, finely chopped
- 1 teaspoon cardamom seeds, lightly crushed
- 1 teaspoon cumin seeds, lightly crushed
- 6 whole black peppercorns, lightly crushed
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 bay leaf
- 4 cups (1 litre) hot chicken stock
- ½ cup (65 g/2¼ oz) shelled pistachio nuts, chopped
- ½ cup (100 g/3⅓ oz) chopped dates
- ½ cup (100 g/3⅓ oz) chopped dried apricots
Method
1. Wash and soak the rice for 1 hour. Drain in a sieve. Heat the ghee in a large heavy-based pan and add the onion. Cook, stirring, over medium heat for 2–3 minutes until the onion is soft. Add the cardamom, cumin seeds, peppercorns, turmeric, ground cumin, salt and bay leaf. Cook, stirring, for 2–3 minutes to coat the spices with ghee.
2. Stir in the drained rice and cook, stirring continuously, for 2–3 minutes until the rice is well coated with ghee. Gradually pour on the stock, stirring constantly, then bring slowly to the boil. Cook over medium heat for 8–10 minutes, or until almost all the liquid has been absorbed and holes begin to appear on the surface of the rice.
3. Cover with a tight-fitting lid and turn the heat to very low. Cook for 20–25 minutes, or until the rice is cooked. Remove the lid and leave to stand for 5 minutes to allow the steam to escape. Gently fork through the nuts and dried fruit and serve. Delicious with spiced lamb or beef kebabs.
