SPICED BASMATI RICE PILAF
To wash or not to wash rice? In the case of basmati, no matter what, I always soak it. It cleans out any small particles and it also rids the rice of any starch on the grain. I do use the soaking water to cook the rice. This recipe is hypnotic and makes cooking such a simple ingredient easy. I leave the bay leaves and cinnamon in for rustic elegance. Remove them once cooked, if you want.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
- Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.
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Shay S
[email protected]This pilaf is a great way to use up leftover rice. I had some leftover brown rice and it worked perfectly.
HA Hriday Das
[email protected]I'm not a big fan of basmati rice, but I really enjoyed this pilaf. The spices and herbs gave it a lot of flavor.
Eva Kurzawa
[email protected]The pilaf was a bit bland for my taste, but I think it would be great with some added vegetables or protein.
Khaleeq Inayat
[email protected]This pilaf is a great make-ahead dish. I made it the night before and it was just as good the next day.
Robinson Ben
[email protected]I found the pilaf to be a bit too spicy for my taste, but my husband loved it.
Agnes Gichuki
[email protected]The recipe was easy to follow and the pilaf turned out delicious. I especially liked the addition of the almonds and raisins.
Juan Reynolds
[email protected]I was disappointed with the pilaf. The rice was dry and the spices were bland.
Anisha Chauhan
[email protected]The pilaf was easy to make and turned out great. I used brown basmati rice instead of white and it worked perfectly.
Raja Ashrif
[email protected]Delicious! I've made this pilaf several times now, and it's always a hit.
ADAM KASSIM
[email protected]I followed the recipe exactly and got amazing results. The rice was fluffy and flavorful, and the spices were just right.
Aj Akash
[email protected]This spiced basmati rice pilaf was incredibly flavorful and aromatic. The spices and herbs perfectly complemented each other, and the rice was cooked to perfection.