Mediterranean Rice

Mediterranean Vegetarian Online Only addedSeptember 2015

• 2 cups rice, washed 2-3 times then soaked for half an hour
• 2½ cups chicken/stock or water
• 2 tablespoons oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• ½ teaspoon garlic paste
• 1 cinnamon stick
• 2 cloves
• 1 cardamom pod
• 1 green chili, chopped
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ¼ teaspoon black pepper powder
• ¼ teaspoon cinnamon powder
• salt to taste
• 1 tablespoon chopped coriander

1. Heat the oil and butter in a pan, add the onions and fry until translucent. Lower the heat then add the garlic paste, green chilis and all the other spices. Careful not to let them burn. Stir for a few seconds and add the water/stock. Allow to simmer, add salt and adjust to your taste.
2. When the water starts boiling, drain your rice (which should have been presoaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this and stir a little. Let this cook on high heat for 2-3 minutes then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.
3. Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.
4. Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, open the pan and fluff the rice up.