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Basic pilaf
Basic pilaf
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Satisfying spiced pilaf, perfect for any meal or as a side dish.
Ingredients:
  • 40g (2 tbsp) ghee (clarified butter)
  • 1 brown onion, finely chopped
  • 1/2 tsp cardamom seeds
  • 1 cinnamon stick
  • 3 bay leaves
  • 300g (1 1/2 cups) Basmati rice
  • 625mls (2 1/2 cups) chicken style liquid stock
  • Pinch salt, or to taste
Instructions:
  • Prepare all ingredients and utensils before starting. Use low starch Basmati rice for fluffy pilaf. The size of saucepan affects cooking time— a medium, 20cm wide, 10cm deep stainless-steel pan is ideal. A wider, shallow pan cooks faster, while a narrower, deeper pan takes longer.
  • Thoroughly rinse Basmati rice under cold running water until the water runs clear to remove excess starch and prevent sticking while cooking.
  • In a saucepan over medium heat, warm the ghee and sauté the onion until soft, about 5 minutes. Stir in the cardamom, cinnamon stick, and bay leaves, and cook until fragrant, around 3 minutes. Cooking the spices and bay leaves in the ghee will enhance their flavors.
  • Stir the rinsed rice in ghee over medium heat for 1-2 minutes until evenly coated and lightly toasted. (Rice will start sticking to the pan once toasted.)
  • Pour in the stock and season with salt, stirring well. Turn the heat up to high and bring to a boil. Lower the heat to low, cover with a lid (or tightly with foil), and simmer gently for 15 minutes or until the liquid is absorbed. Test the rice by running a fork along the edge and base of the pan to ensure all liquid is gone.
  • Let the rice sit covered off the heat for 3-5 minutes to absorb any remaining liquid and settle. Fluff the rice with a fork to separate the grains before serving. Avoid using a spoon to prevent crushing the grains. Serve hot.

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