Serves 4

Ingredients:

• 400g x Basmati Rice (soaked in cold water for thirty minutes, washed and drained)
• 50ml x Olive Oil
• 75g x Butter (diced)
• 1 x Onion (sliced)
• 2x Cloves Garlic (finely chopped/minced)
• 1 Tablespoon x Mild Curry Powder
• 1 Teaspoon x Dried Thyme
• 1 Teaspoon x Zesty Ginger & Lime Salt
• 1 Teaspoon x Cumin Seed
• 1 Teaspoon x Nigella Seed (optional)
• A few Green Cardamom Pods, split open
• Whole Cloves (about 10)
• 1 splash x Fish sauce (optional)
• 1 litre x Boiling Chicken stock

 Method:

1. Pre-heat oven to 180°c
2. In a heavy oven dish, Dutch oven or casserole (cast iron is best), melt half of the butter and oil together over a medium heat. Add in the onion and cook for a few minutes.
3. Add all spices, garlic and zesty ginger & lime salt and stir together.
4. Add drained rice and stir well.Fish sauce also to be added if used. 
5. Pour over the chicken stock, cover (see chef's note below) and bake for 25 minutes. Once cooked, leave for five minutes before forking through the remaining diced butter.

Chef's note: Pilaf rice only need be covered with a 'cartouche', this is a simple 'skin' made from baking paper with a small hole torn out of the middle (fold a couple of times to achieve this)

Get creative!

Layer prawn cutlets seasoned with Manuka Smoked Salt on-top of the rice before baking!