Flagrant Basmati Rice Pilaf Recipe
Courtesy of Home Cooking New York
Serves 6
INGREDIENTS:
2 cups basmati rice
2 tablespoons ghee or oil
1 teaspoon black cumin seeds
1 large yellow onion, very finely chopped
2 cloves garlic, finely chopped
1 cinnamon stick
4 whole cloves
2 teaspoons kosher saltDIRECTIONS:
1. Soak the basmati rice in a large bowl of cold water. Swish gently with your hands until the water is cloudy, and then pour off the water. Repeat two or three more times until the water is clear. Set aside to dry.
2. In a large saucepan, heat the ghee or oil over medium-high heat. Add the cumin seeds and onions and cook until soft and lightly golden, about 5 minutes. Add the garlic, cinnamon stick, and cloves and fry until fragrant, about 30 seconds.
3. Add the rice and cook until the kernels become translucent, about 1 minute.
4. Add 3 cups of water and salt to the rice and bring to a boil. Reduce heat to low, cover, and cook the rice until the rice is tender and all the water has been absorbed, about 15 minutes. Remove from heat and let steam for 10 minutes before fluffing with a fork.
5. Remove the cinnamon stick and cloves before serving.
6. Optional, top with chopped dry roasted peanuts.
7. Serve hot with curry.
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