For ➍250 g basmati rice
10 cloves
10 cardamom pods (or the equivalent of ground cardamom)*
1 clove of garlic, minced
2 small shallots, minced
3 tbs groundnut (pinda) oil
salt & black pepper
(500 g chicken, fish, prawns or meat.***)
Soak the rice in fresh water during 30 m, refreshing the water at least 3 times.
Crush the cardamom pods. Put the rice in a steamer and cook, with 5 cloves and the cardamom**. Add a bit of salt.
Heat the oil and add the shallots and garlic. When coated, add 5 cloves and fry for 2-3 m.
Add the steamed rice and heat through for 2 m. Remove cloves. Add salt & pepper.
Serve with plain roasted chicken or baked/grilled white fish.***
*Replace 5 pods with a cinnamon stick or some ground cinnamon.
**You can put the cloves and crushed pods in a little bag for easy removal.
***For a Zanzibar pilau, bake the fish or chicken, cut into pieces, add them to the rice and cook together for 5-10 m to develop the taste. Add an extra ½ ts of cumin seeds and 2 ts of fresh ginger for a spicier taste.
