Perfect Pilau Rice - Slimming World Adaption

Serves 4
Preparation and cooking time: approx 30 minutes

1/2 Syn for serving on Extra Easy

1/4 tsp yellow food colouring
1/4 tsp red food colouring
2 UK cups basmati rice
1 tsp vegetable ghee or vegetable oil
2 tsp finely chopped onion
6 green cardamoms
1 x 2 inch (5cm) stick cinnamon
4 cloves
2 bay leaves
3 UK cups (425ml) cold water
1/2 tsp salt

Mix each food colouring with about a tablespoon of water, keeping the two colours separate and set aside.

Wash the rice thoroughly in several changes of water. Leave to drain in a colander or large sieve.

Meanwhile, heat the ghee/oil in a heavy pot and fry the onion until just translucent. Add the cardamoms, cinnamon, cloves and bay leaves and cook for 1 minute.

Add the rice to the pot and mix well to coat all the grains in the ghee.

Pour in the water, add the salt, stir and bring to the boil. Once boiling, turn the heat to very low and cover the pot with a tight fitting lid.

Switch on the oven to preheat at gas mark 3 (350F or 170C).
After 5 minutes stir the rice gently with a fork or a wooden spoon. Cover again for a further 3 minutes.
After this time stir the rice again, beign careful not to break the grains.
Cover again and repeat this procedure after two minutes to ensure the rice cooks evenly.

Take one of the food colourings and make two lines of colour across the rice. Repeat with the other food colouring and make two lines down.

Replace the lid and place the pot in the oven for 15-20 minutes to finish cooking the rice and set the colours.