Oriental-spiced pilaf

Ingredients

• 200 g round-grain rice
• 400 ml water
• 30 ml oil
• 4 small onions (240 g)
• 1 medium carrot (100 g)
• 1 teaspoon paprika
• 1 teaspoon fennel seeds
• 1 teaspoon tika masala
• 1 teaspoon ground anise
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground pepper
• 1 teaspoon salt
• 15 g butter

Preparation

1. Peel and finely chop the onion and carrot. Rinse the rice well and leave it to drain. 2. Heat the oil in a saucepan over medium heat. Add the onion and carrot, then the paprika, fennel seeds, tika masala, ground anise, ground cloves, cinnamon and pepper. Sauté for 8 minutes, until the vegetables soften. 3. Add the drained rice to the saucepan and stir for 2 minutes, just until the grains are coated with oil and spices. 4. Pour in the cold water, cover the saucepan and cook the pilaf over very low heat for 18 minutes, without stirring, until the rice is tender and the water has almost all been absorbed. 5. Take the saucepan off the heat, add the salt and butter, and stir for 1 minute, until the butter melts.