Traditional Pilau Rice

1. Rinse the basmati rice under cold running water until it runs clear, then leave it to soak in fresh water for 20 minutes while you prepare the rest.
2. Heat the oil in a heavy lidded pot over medium heat and fry the sliced onion for 8 to 10 minutes until deeply golden, then add the garlic, cinnamon stick, and cardamom pods and cook for one minute.
3. Add the minced meat and break it up with a spoon, browning it thoroughly for 6 to 8 minutes until no pink remains and any liquid has evaporated.
4. Stir in the garam masala, cumin, ground coriander, and salt, cooking for a minute until fragrant, then fold in the drained chickpeas.
5. Drain the soaked rice and stir it gently into the pot to coat each grain in the spices, then pour in the hot stock and bring to a brisk boil.
6. Reduce the heat to its lowest setting, cover tightly, and steam undisturbed for 12 to 15 minutes until the liquid is absorbed and the rice is tender.
7. Remove from the heat and let it rest covered for 5 minutes, then fluff gently with a fork and serve, discarding the whole spices if preferred.

You'll use: Frying pan / skillet · Large pot · Saucepan · Steamer