Jewelled pilau rice

1. Wash and soak rice in plenty of water for 15 – 20 minutes.
2. Drain all the water from the rice and keep rice to one side.
3. Heat oil in a heavy bottomed pan. Add cumin seed and sauté for 2 – 3 minutes.
4. Add ginger, turmeric, pineapple & coconut, mix well on a low heat for 2 minutes.
5. Add 1.5 litres of water to the pan and bring to the boil.
6. Add rice, mace powder, salt, green cardamom, sugar, carrot and bring back to the boil.
7. Let the mix boil for 2 – 3 minutes with the pan uncovered, then reduce the heat to low. Put the lid on the pan and cook for 6 – 7 minutes.
8. Leaving the lid on the pan, turn off the heat and let the rice stand for at least 8 minutes.
9. Remove the lid, add apricots, sultanas, butter, cranberries and mango and mix well.
10. Serve hot with fried onions on the top to garnish.

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