Spiced pilau rice

Method

1. Put the rice in a large bowl, cover with cold water and run the grains through your fingers to rinse off any excess starch. Drain away the water and repeat the process 2-3 times more until the water runs relatively clear. Cover with more cold water and leave to soak for 5 minutes, then drain well (see tips).
2. Heat the oil in a 20cm heavy- based saucepan over a medium heat. Add the whole spices and cook gently over a low heat for 2-3 minutes until they start to smell aromatic. Stir in the rice. Add the 600ml boiling water and 1⁄2 tsp salt, then quickly bring to a vigorous boil. Stir once, cover with a tight-fitting lid and leave to cook over a low heat for 12 minutes (see tips).
3. Remove the rice from the heat and leave undisturbed for 2 minutes. Uncover, fluff up the grains with a fork and serve.

Try pairing this rice with Debbie Major’s tomato curry with black mustard seeds.