Flavour: aromatic, spicy.

Aroma: spicy, sweet, aromatic, earthy.

Simply scatter and stir in a teaspoon or two into rice while cooking.

Ingredients

Onion, Salt, Red Bell Pepper, Cardamom, Cassia, Bay Leaf, Garlic, Fennel, Black Pepper, Turmeric, Cloves.

Weight

65g

Storage information

Store in a cool, dark, dry place.

PILAU RICE

Ingredients: 70g white basmati rice per person, 1 heaped teaspoon Bart Pilau Blend per person, 120ml water per person.

Wash the rice in cold water until the water runs clear to remove any excess starch. 

Add to a cold pan, add the Pilau spice blend and the water. Bring to the boil and then turn down to a simmer and cook for 10-15 minutes with a lid on.

Turn off the heat and allow the rice to soak up any remaining liquid. The rice should be fully cooked, and ready to serve without draining.

ROYAL KASHMIRI RICE PILAF

Serves: 4

Ingredients: Pinch of Bart Saffron, 600ml hot chicken or vegetable stock, 50g butter, 1 onion finely chopped, 3 tsp Bart Pilau Blend, 1 tsp Bart Garlic Paste, 250g basmati rice, rinsed and drained, 50g

sultanas, 1 tbsp oil, 50g cashew nuts.

Add the Bart Saffron to the hot stock and set aside.

Heat the butter in a large saucepan and cook the onion gently for 10 minutes, until soft. Stir in the Bart Pilau Blend and cook for 2 minutes then stir in the Bart Garlic Paste. Add the rice and cook, stirring, for another 2 minutes.

Pour in the stock and add the sultanas. Bring to the hoil, stir, then lower the heat, cover and cook gently for 15 minutes or until the rice is tender and all the liquid has been absorbed.

Meanwhile, heat the oil in a frying pan and fry the cashew nuts until browned, Drain on kitchen paper, Scatter over the rice and serve.