Ingredients
-
1 1/4
-
2
-
1
-
2
-
1
-
2
-
1/2
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Nutty Basmati Pilaf,Nutty, slightly sweet in flavor, this rice pilaf dish beautifully complements any Indian meal. Translated from “Cocina Tradicional India” by Rafi Fernandez.,I made it with Brown Basmati rice, so I actually doubled the seasoning due to the additional volume of rice and water. It was really nice and froze well in portions, too.,Although I did not use the spice blend recommended, I wanted to leave a review. I did not believe that you could cook this rice in ten minutes – but I did and the results were perfect. Tender, fluffy rice. The water to rice ratio was perfect. used garlic and onion and they flavored it nicely. I was having a strongly seasoned meat so I wanted the fragrant rice, but no spice competition. Superb recipe. Next time, I’ll add the spices.
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Steps
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1
Done
|
Wash Rice in a Sieve Under Cold Running Water Until Water Runs Mostly Clear. |
|
2
Done
|
Place Rice in a Bowl With Fresh Cold Water, and Let Sit 30 Minutes. |
|
3
Done
|
Drain Well. |
|
4
Done
|
Heat Oil in a Larger Saut Pan, and Lightly Saut the Onion and Garlic Until Translucent, About 5 Minutes. |
|
5
Done
|
Add the Rice, Cumin Seeds, Coriander, Cardamom and Bay Leaf. |
|
6
Done
|
Toss Rice to Coat Well With the Seasonings, and Lightly Saut 2 Minutes. |
|
7
Done
|
Add Broth, and Season With Salt and Pepper. |
|
8
Done
|
Bring to a Boil, Cover and Reduce Heat to Low, and Cook 10 Minutes. |
|
9
Done
|
(do not Lift Lid.) Remove from Heat and Allow to Sit 5 Minutes Before Lifting Lid. |
|
10
Done
|
Add Nuts and Toss to Combine. |
