Seven-Spice Pilau/Pilaf With Coriander (Cilantro) Butter

1. 1

   Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.

2. 2

   Meanwhile, hard boil the eggs in a small pan.

3. 3

   (tip - to make perfect boiled eggs, put them in a pan with cold water, bring to a boil and turn the heat off just as it starts to boil and cover for 20 minutes.Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.

4. 4

   Meanwhile, hard boil the eggs in a small pan of simmering water for about 6 minutes.

5. 5

   Carefully remove the eggs with a slotted spoon, and rinse out the pan.

6. 6

   Add 3/4 of the butter to the rinsed pan with half the coriander, and leave until melted.

7. 7

   Set aside.

8. 8

   Melt the remaining butter in a large frying pan or wok, add the Thai spices and turmeric, and cook gently for 30 seconds.

9. 9

   Tip in the petit pois/peas and beans plus 2 tablespoons cold water, then heat the mixture gently for 4-5 minutes, until the vegetables are piping hot.

10. 10

    Drain the rice thoroughly and add to the peas and beans.

11. 11

    Add the remaining coriander and the cashew nuts, and stir over the heat until the rice is coated in the spices.

12. 12

    Shell and quarter the eggs and serve on top of the rice mixture.

13. 13

    Spoon over the coriander butter and serve immediately, with lime wedges.

* Per serving · 4 servings · Values may vary.