Yesterday we strayed from our standard jeera pilau recipe and made it with a few twists.   We took a gamble and served it to the kids  for their supper last night and surprisingly it was well received (surprising as they are fussy eaters – fingers crossed this in not a one off).  Although we had the rice with a vegetable curry we think it can work on its own with a simple raita as an accompaniment

What do I need to make it?

• 2 cups of basmati rice washed and drained (we used a Tilda extra long grain variety that resembles basmati when cooked)
• Whole garam masala (stick of cinnamon, 5 cloves, 5 cardamom pods, 1 black cardamom, 2 bays leave, pinch of mace)
• 1 medium onion sliced
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 tsp cumin seeds
• 1 tsp Bahraini spice mix (a blend of coriander, turmeric, red pepper, cardamom, cloves, ginger, black pepper, garlic, anise and sesame)
• Pinch of saffron
• Handful fresh coriander and mint leaves chopped
• 3-4 tbsp ghee
• Salt to taste

How much will I make?

Serves 4

How do I make it?

Heat a pan with the ghee.  Add the whole garam masala ingredients with the cumin seeds and saute for a minute.  Add the sliced onions and saute over medium heat for five minutes.   Sprinkle the Bahraini spice mix (you could probably find something similar in your local Middle Eastern grocer) and add the peas and corn.   Stir for a minute and add the washed rice and saffron – continue stirring for another couple of minutes before switching off the heat.   Add the chopped coriander and mint, adjust the seasoning and transfer into electric rice cooker.   Add 4 cups of water and set to cook.   Once cooked stir the rice and serve hot.