Herb Pilaf

Ingredients

• 1 kg Basmati rice
• 500 g Brown onions sliced
• 2 pkts Coriander fresh chopped
• 2 bunches Chives chopped
• 10 pcs Garlic sliced
• 1.450 lt (5 cups) Boiling water
• 2 teaspoons Salt
• 250 ml Oil

Tie in muslin:

• 2 Cinnamon sticks
• 10 Cloves
• 10 Peppercorns
• 2 Star anise
• 4 Bay leaves

Directions

Wash rice until water is almost clear. Drain. In a large heavy based pot heat oil.fry onions on hard heat until golden brown. Add garlic, herbs and fry on low heat for further 1 minute, add drained rice and stir constantly until grains take on a glossy appearance. Add hot water, salt and spices. Stir making sure all the rice is off the sides and base of the pot. Bring up to boil and place lid on pot firmly. Bake in pre-heated oven at 200·c for exactly 20 minutes. Do not open oven during cooking.

Remove from oven and allow to stand for 5 minutes. Serve with lamb JEEREM MEEREM and Goan Cuisine JACKFRUIT & LIME SAMBAL.

Serves 8