2tbspghee or melted unsalted butterghee is not suitable for vegetarians
1cinnamon stick
6cloves
4cardamom podslightly crushed
2bay leaves
2star anise
2onionspeeled and finely sliced
1tspground turmeric
1tspground cumin
1tspground coriander
1tspred chilli powder
Sea salt
50gmushroomscleaned and roughly chopped
75ggreen beans
150gcauliflowercut into florets
1large carrotpeeled and finely chopped
100gpeasthawed if frozen
850mlwater
30graisins
30gtoasted pistachio nuts
Instructions
Wash the rice in several changes of cold water, then leave to soak in fresh cold water for at least 30 mins. Drain well and set aside.
Heat the oil and 1tbsp of ghee or butter in a wide, heavy-based pan and add the cinnamon, cloves, cardamom, bay leaves and star anise.
Fry for a minute until they begin to crackle and smell fragrant.
Add the onions and fry for another 6-8 mins, stirring frequently until soft and golden brown. Stir in the turmeric, cumin, coriander and chilli powder and fry the ground spices for another minute.
Add the remaining ghee or butter, a pinch of salt and all the vegetables to the pan. Sautee for 3-4 mins then tip in the drained rice and stir well.
Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 mins until the rice looks dry and the water has been absorbed.
Turn off the heat and, without removing the lid, leave to steam for another 5 mins. Uncover and fork through the rice and vegetables. Sprinkle with the toasted pistachios and serve.
This recipe is taken from Gordon Ramsay's Great Escape, published by Harper Collins, priced £25, available from Amazon
Gordon's Great Escape series starts Monday 18th - 20th January 2010, on Channel 4 at 9pm
Notes
In India, the fragrant rice for a pilau is usually cooked separately from the other ingredients and everything is mixed together at the end, similar to the way in which a biryani is made.