Coconut Pilau recipe

From the kitchen of Martin James – Copenhagen, Denmark

60g (2 ounces) ghee
2 medium onions, sliced
1 teaspoon cumin seeds
1 cinnamon stick
4 cardamom seeds, bruised
3 whole cloves
1 teaspoon turmeric
1 cup basmati rice
400ml can coconut cream
1/2 cup water

Melt ghee in large frying pan, add onions, fry over medium heat for about 4 minutes or until onions are soft. Stir in seeds, cinnamon, cardamom, cloves and turmeric, stir over medium heat for 2 minutes.

Stir in rice, stir over heat a further minute. Stir in coconut cream and water; bring to boil. Pour mixture into greased ovenproof dish (8 cup capacity). Cover, bake in moderate oven about 25 minutes or until all liquid is absorbed and rice is tender. Remove and discard cinnamon stick. Stir pilau with fork before serving.

Serves 4.