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Spiced pilaf
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Spicy pilaf pairs perfectly with grilled lamb or chicken.
Ingredients:
  • 300g (1 1/2 cups) basmati rice
  • 40g (2 tbsp) ghee (clarified butter)
  • 1 brown onion, finely chopped
  • 1 7cm-long cinnamon stick
  • 3 bay leaves
  • 1/2 tsp cardamom seeds
  • 625ml (2 1/2 cups) chicken style liquid stock
  • Salt, to taste
Instructions:
  • Before cooking, wash the rice under cold running water until the water is clear. Then, heat the ghee in a medium saucepan measuring about 20cm at the base on medium heat. Sauté the onion uncovered for about 5 minutes, stirring occasionally, until it becomes soft.
  • Place the cinnamon stick, bay leaves, and cardamom into the pan. Cook uncovered, stirring occasionally, for about 3 minutes until fragrant.
  • Rinse the rice thoroughly, then add it to the pan. Stir over medium heat for 1-2 minutes until coated with ghee and lightly toasted. Add the stock and salt. Bring to a boil over high heat, then reduce to low. Cover tightly and simmer gently for 15 minutes, or until the rice is tender and all the liquid is absorbed. To check for doneness, run a fork down the side of the pan to the bottom and pull a little rice mixture away - if no liquid seeps out, the rice is cooked.
  • Take the pan off the heat, cover it, and let it sit for 3-5 minutes. Fluff the rice with a fork to separate the grains, then serve promptly.

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