37 minutes
A fragrant and flavorful rice dish made with basmati rice and a blend of aromatic spices.
Basmati Rice, rinsed
cups
tablespoons
Cumin Seeds
teaspoons
Green Cardamom Pods, lightly crushed
each
Whole Cloves
each
cups
each
Bay Leaf
each
teaspoons
1. Rinse the Basmati Rice
Rinse 1.5 cups of basmati rice thoroughly under cold water using a fine-mesh strainer or a bowl until the water runs clear.
2. Cook the Spices
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted, add 1 teaspoon of cumin seeds, 3 lightly crushed green cardamom pods, and 3 whole cloves. Cook for about a minute.
3. Toast the Rice
Add the rinsed basmati rice to the saucepan. Stir continuously for about a minute to toast the rice.
4. Add Water and Spices
Pour in 2.25 cups of water, then add 1 cinnamon stick, 1 bay leaf, and 1 teaspoon of table salt. Stir everything together and bring the mixture to a boil.
5. Simmer the Rice
Once it starts boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for about 17 minutes.
6. Let the Rice Stand
Once the water is fully absorbed, remove the saucepan from the heat and let it stand, covered, for at least 10 minutes.
7. Fluff and Serve
Before serving, discard the cinnamon stick, bay leaf, cardamom pods, and cloves. Gently fluff the rice with a fork to separate the grains. Serve warm.
. Use vegetable or chicken stock instead of water for more depth of flavor. . Incorporate a splash of coconut milk or orange juice for a hint of creaminess or citrus zest.
. Middle Eastern Twist
. Mix in roasted vegetables like pumpkin, sweet potatoes, or bell peppers after cooking for added nutrition and color. . Sauté spinach, kale, or swiss chard and mix into the pilaf just before serving for a green boost.
. Stir in pre-cooked chickpeas, lentils, or shredded chicken to make the pilaf a more substantial meal.
. Toast different nuts like pistachios, almonds, or pecans for a change in texture and flavor. . Swap out raisins for dried apricots, cranberries, or cherries to play with sweetness and tartness.
Thoroughly rinse and soak the rice to remove excess starch, leading to fluffier grains and preventing clumping.
Gently fluff the rice with a fork to separate grains without squashing them, maintaining a light and fluffy texture.
Allow the cooked rice to sit covered for about 10 minutes for moisture redistribution and better texture.
Toast spices in a dry pan or with oil to unlock their aromatic potential and infuse the dish with deeper flavor.
Reduce to the lowest setting for a gentle simmer after boiling to prevent burning and ensure even cooking.
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