Pilau Rice

Aromatic and colourful, this recipe turns rice into something you actually want to eat!

Rinse the rice in several changes of cold water. Add a thin film of ghee to saucepan on medium heat. Add the spices and toast them for a few minutes until they begin to release their aroma. Drain the rice and add it to the pan. Give it a good stir to make sure every grain is coated in ghee. Add the water and bring to the boil. When it's boiling, turn down the heat and put a tight-fitting lind on the pan. Let it simmer for ten minutes. Don't remove the lid for anything.

If your food colouring is a powder, you'll need to dissolve it in a teaspoon of water. You only need the tiniest amount because it is very concentrated.

After ten minutes the rice should be cooked - all the water will have been absorbed and there should be holes in the top of the rice. At opposite ends of the pan, add a few drops of the red and green colouring. Put the lid back on and let the rice stand for ten minutes. After ten minutes, remove the lid, fish out the spices and stir the rice with a fork. It is now ready to serve.