Honorary Craft Guild member Cyrus Todiwala is well known for his contemporary Indian cuisine and his Goan style garlic pilau is one such example. The recipe is one of 12 that has been selected for the Celebrity Chef Collection produced by Tilda in association with the Craft Guild of Chefs, aimed at inspiring creativity and flair from chefs and, at the same time, demonstrating the versatility of Tilda rice. Ingredients 750g Tilda basmati rice rinsed until water runs clear 60ml sunflower oil 6 cloves 6 cardamom, cracked 2 red chillies, finely diced 15 garlic cloves, finely diced 3 onions, finely sliced 11/2 green peppers diced into1cm pieces 11/2 red peppers diced into1cm pieces 1.5 litres chicken stock plum tomatoes, deseeded and diced into 1cm pieces
Preheat the oven to 150ºC. Heat a large ovenproof saucepan until hot, then add the oil.Add the cloves and the cardamom and fry until the cloves puff up and the cardamoms change colour. Add the red chilli and fry for a minute. Add the garlic and fry for a further minute, stirring frequently. As soon as the garlic changes colour to a light golden brown, add the onion slices taking care not to let the garlic burn. Cook until the onion turns a light golden brown. Add peppers and fry for further two minutes. Add stock and bring to the boil. Add the basmati rice and return to the boil. Cover and place in the oven for 20 minutes until all the liquid has been absorbed and the rice is tender. Remove from oven and stir in the tomatoes. Season with salt and pepper. Serve immediately. Serving suggestion Serve with stir fried chicken, seafood or beef. It is great served with yogurt.