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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Nutty, slightly sweet in flavor, this rice pilaf dish beautifully complements any Indian meal. Translated from Cocina Tradicional India by Rafi Fernandez. Ingredients:
1 1/4 cups basmati rice |
2 tablespoons olive oil |
1 onion, minced |
2 garlic cloves, minced |
1 teaspoon cumin seed |
2 teaspoons coriander powder |
1/2 teaspoon cardamom |
1 bay leaf |
2 cups chicken broth or 2 cups vegetable broth |
1/2 cup nuts (pistachios, cashews, slivered almonds) |
salt and pepper |
1 tablespoon chopped cilantro (to garnish) |
Directions:
1. Wash rice in a sieve under cold running water until water runs mostly clear.
2. Place rice in a bowl with fresh cold water, and let sit 30 minutes.
3. Drain well.
4. Heat oil in a larger sauté pan, and lightly sauté the onion and garlic until translucent, about 5 minutes.
5. Add the rice, cumin seeds, coriander, cardamom and bay leaf.
6. Toss rice to coat well with the seasonings, and lightly sauté 2 minutes.
7. Add broth, and season with salt and pepper.
8. Bring to a boil, cover and reduce heat to low, and cook 10 minutes.
9. (Do not lift lid.) Remove from heat and allow to sit 5 minutes before lifting lid.
10. Add nuts and toss to combine.
11. Garnish with fresh chopped cilantro.
12. For Vegetarians use the vegetable broth.
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