lemon and mint pilaf - recipe from Malaysian top chef, Chef Wan from his Simply Sedap!
1 onion peeled and finely chopped
1/2 cup almonds
2 fresh bay leaves
1 stalk lemon grass, bruised
2 stalks parsley, chopped
450g/2 cups basmati rice, washed and drained
rind of 2 lemons
560ml/2 1/4 cups chicken stock
2 tbsp chicken stock granules
4 tbsp golden raisins
1 tsp salt
1/2 cup chopped mint leaves
1 tbsp lemon juice
1) Melt the butter and saute the onion, almonds, bay leaves, lemon grass and parsley until lightly coloured.
2) Add the rice and lemin rind and fry for a few minutes. Pour in the chicken stock and add the chicken stock granules, raisins and salt. Bring to a simmer. Add the mint leaves and lemon juice.
3) Cover the pot and transfer to a 180C preheated oven. Bake for about 20 minutes. (cooking by this method allows the rice to become light and fluffy)