Melt butter in a pan, add onion and garlic and fry till translucent. Add Amira rice and mushrooms and cook for four minutes. Add salt and pepper and pour the chicken stock, add bay leaf and one lemon’s rind. When the stock starts boiling, cover the pan and cook till the water has evaporated and the rice is cooked. Set aside.
In another pan, heat butter and fry the silvered almonds and raisins till the almonds are brown and raisins puffed. Set aside.
Remove the bay leaf and lemon rind from the rice. Spoon the pilaff on a warmed serving dish and scatter the almonds, raisins and olives on top and serve hot.
Recipe & Photo Credit - The Hindu & Chef Debashish