Moroccan Rice - cooking recipe

Ingredients

200 g basmati rice
500 -750 ml chicken stock
2 tablespoons olive oil
1 yellow onion, halved and finely chopped
65 g slivered almonds
80 g pine nuts, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 pinch chili powder (your taste)
65 g raisins
1 orange, rind cut into very thin strips, juiced
1/3 cup loosely packed coarsely chopped fresh coriander
salt
fresh goround pepper, to your taste

Preparation

Rinse rice under cold water until water runs clear; drain.
Place rice in a microwave-safe rice cooker or bowl.
Add enough stock until it covers the rice by 2cm.
Cover with a lid or a double layer of plastic wrap and Cook on High/800watts/100% for 5 minutes.
Cook on Medium/500watts/50% for a further 7 minutes.
Remove from microwave and set aside.
Meanwhile place oil, onion, almonds, pine nuts, cumin, turmeric, cinnamon and chili powder in a microwave safe rice cooker or bowl.
Cook uncovered stirring every minute on High for 3 to 4 minutes or until the nuts are toasted and the mixture is fragrant.
Add raisins, orange rind and juice.
Cook on high for 1 minute.
Add the nut mixture and coriander to the rice and stir gently to combine.
Taste and season with salt and pepper.