Adding black, white and green peppercorns to a simple pilaf creates a dish that is layered with the fresh, spicy and fragrant notes gained from using all three styles of peppercorns.

Ingredients

• 3-4 tablespoons oil
• 6-8 shallots, peeled and halved
• 1½ tablespoons your favourite curry powder or paste
• 2 teaspoons minced garlic
• 2 teaspoons shredded ginger
• 2 teaspoons whole coriander seeds
• 1 teaspoons whole black peppercorns
• ½ teaspoon each whole white and green peppercorns
• 1½ cups long-grain rice, well washed
• 2¼ cups chicken stock
• 400 grams hot smoked salmon, flaked
• 2-3 stalks celery, very finely sliced
• 2 green chillies, sliced (deseeded if wished)
• Garnish
• ½ cup coriander leaves
• ½ cup toasted cashews, roughly chopped

Method

1. Heat the oil in a large lidded frying pan and cook the shallots until lightly browned on all sides. Add the curry powder or paste, garlic, ginger, coriander seeds and peppercorns and cook for a minute or two until fragrant.
2. Add the rice and toss to coat in the oil. Stir in the stock then bring to the boil before lowering the heat to the lowest possible level. Cover and simmer for 10 minutes. Remove the pan from the heat - do not remove the lid - and set aside for a further 5 minutes.
3. Scatter over the smoked salmon, celery and green chillies, cover again and set aside for a further 5 minutes before serving garnished with the coriander and cashews if using.

Cooks Tips

- Try using basmati rice for an extra Indian-cuisine flavour note.