Pilau Rice

225 g/8 or Basmati or long-grain rice, soaked
for 20 minutes
1 green pepper
1 red chilli
1 tablespoon polyunsaturated vegetable oil
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
VI teaspoon ground coriander
salt
freshly ground black pepper
chicken stock or boiling water
coriander leaves, to garnish

Drain the rice and rinse thoroughly; leave to drain, shaking occasionally. Desecd and finely chop the pepper and chilli. Heat the oil in a frying pan. Fry the onion, garlic, pepper and chilli until cooked but not brown.

Stir in the rice and spices. Fry until the rice turns white. Season well with salt and pepper and pour on enough chicken stock or water to bring the liquid 2.5 cm/I inch above the top of the rice. Cover with a tight-fitting lid and cook for 15 to 20 minutes without lifting the lid.

Huff up the rice mixture with a fork. Taste and adjust the seasoning, if necessary. Serve hot, garnished with coriander leaves.

SERVES 4