May. 30, 2021

Basmati Pilaf

I don't understand people who don't like Indian food. Sorry not sorry. It's true. The spice, the warmness from each ingredient is like a warm hug from your favorite person. Goose bumps!

I usually make coconut chicken with naan bread but decided I needed more carbs in my life (said only I). Rice was the perfect ingredient to play with. It soaked up all the flavors of turmeric, and the cinnamon oh the cinnamon! This is a must if you want to ease your way into middle eastern food. I swear it smells like a middle eastern picture. I'm not quite sure what that means. Maybe I mean like a scratch and sniff? I'm shrugging my shoulders.

Read on and see how easy this is to make! It will not disappoint.


Basmati Pilaf

1-1/2 cups basmati rice
3 tablespoons salted butter
1/2 cup finely chopped yellow onions, from one small onion
1/2 teaspoon cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cinnamon
2 cloves garlic, minced
2-1/4 cups water
1-1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup dried fruit, raisins and chopped dried apricots
1/4 cup sliced toasted
2 to 4 wedges of lemon
2 tablespoons of chopped cilantro

Using a fine mesh strainer, rinse rice 2 or 3 times. Set aside.

Melt butter in a pot over medium-low heat. Add onions and cook until softened but not browned, 3 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant.

Add rice and stir so all grains are covered in the seasoning. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed. Cook for 15-18 minutes.

Once done take off heat and sprinkle dried fruit over rice (do not mix in). Place lid over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork.

Squeeze freshly lemon juice and sprinkle with chopped cilantro.