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Crispy garlic-topped cumin and spinach pilaf
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Garlic-infused crispy slices enhance the bold flavors of this spiced pilaf.
Ingredients:
  • 20g butter
  • 1 medium brown onion, finely chopped
  • 2 tsp cumin seeds
  • 1/2 tsp ground turmeric
  • 300.00 gm basmati rice
  • 765.00 gm salt reduced chicken style liquid stock
  • 100g baby spinach
  • 36.80 gm vegetable oil
  • 4 large garlic cloves, thinly sliced
  • 40.00 ml fresh coriander, chopped
  • Fresh coriander sprigs, to serve
Instructions:
  • In a medium saucepan, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in cumin seeds and turmeric; cook until fragrant, about 1 minute. Add rice and stir to coat for another minute.
  • Add the stock and bring to a boil, then lower the heat and cover with a lid. Let it simmer gently for 18 to 20 minutes until the rice is tender and liquid is absorbed. Fluff the rice with a fork to separate the grains, then mix in the spinach. Cover and let it stand for 3 to 4 minutes until the spinach wilts.
  • Heat oil in a small frying pan over medium-high heat. Add garlic and cook, stirring constantly, for 2 to 3 minutes until golden and crispy. Transfer garlic to a paper towel-lined plate using a slotted spoon.
  • Incorporate coriander into the pilaf and garnish with crispy garlic and fresh coriander sprigs before serving.

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