Pilaf

Ingredients

• 4 cups Basmati Rice, washed and drained
• 200 grams Brown onion, diced
• 2 bunches Fresh coriander, chopped roughly
• 1 bunch English spinach, chopped roughly
• 5 Bay leaves
• 1 large piece Cinammon
• 200 grams Plain yoghurt
• 3 teaspoons Salt
• 100 milliliters Canola Vegetable Oil
• 6 cups Boiling water
• 1 jar GREEN CHILLI JAM

Directions

Pre-heat oven at 200°.
In heavy-based cooking pot, with fitting lid suitable for oven use, heat oil and fry onions on medium heat until brown.
Add rice and stir gently until rice is glossy and sealed off.
In quick succession add the following: Green Chilli Jam, coriander, spinach, yoghurt and salt. Stir gently until you have an evenly mixed rice.
Add exactly 6 cups boiling water, bay leaves and cinammon, and stir, making sure to scrape base and sides of pot.
Bring up to heat and as soon as you see it bubbling on the surface, place lid on tightly and place in oven on 200° for 20 minutes without opening oven. After 20 minutes, remove from oven and keep lid shut for further 5-10 minutes. Then remove and serve, using a large pronged fork to loosen up rice as it will be packed tight.
NOTE:
The crucial points for making a good ‘pilaf’ are:
• Use the correct amount of water or stock: 1.5 cups water to every cup of rice
• Pre-heat oven to 200°C
• Make sure lid of pot sits securely
• Do not open oven for the 20 minutes cooking time.