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Indian, Iranian
Spiced Pilaf

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Comments: 2
 

Recipe

Subtly spiced, this versatile rice dish can be served hot or cold.

Yield: Makes 4 servings
Prep time: 5 Mins
Cooking time: 25 Mins

Ingredients

  • 2 tsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 small onion, finely chopped
  • 1 tbsp butter
  • 1 heaping cup basmati rice
  • 1 tsp cardamom seeds
  • 1 tsp ground coriander
  • 2¼ cups vegetable or chicken stock
  • ¼ tsp salt
  • 1 tbsp chopped cilantro

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds and cook for 1 minute, shaking the pan often, until they begin to pop.

2. Reduce the heat to medium. Add the onion and butter and cook, stirring often, for 5 minutes, or until the onion is golden. Add the rice, cardamom, coriander, and rice and stir for 1 minute, until rice is coated.

3. Stir in the stock and salt, increase the heat to high, and bring to a boil. Reduce the heat to medium-low and cover. Simmer for about 17 minutes, or until the rice has absorbed all the liquid and is tender.

4. Transfer to a warmed serving bowl. Sprinkle with the cilantro.

Variation: Persian-style Rice

Cook as above, replacing the onion and spices with ½ tsp salt. Tip the rice out of the pan and keep warm. Wipe out the pan, and, while still hot, brush with 2 tsp oil and dot with 1 tbsp butter. Line with a layer of thinly sliced raw potato. Return the rice to the pan and dot the surface with another 1 tbsp butter. Place a clean kitchen towel on top of the pan, replace the lid, and cook on the lowest heat for 45 minutes, or until the potato is cooked and slightly crisp. Turn off the heat but do not remove the lid. Let stand for up to 2 hours before serving.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

276kcal (14%)
29mg (3%)
2mg (3%)
26mcg RAE (1%)
238mg
23mg
7g
3g
1g
44g
12mg (4%)
342mg (14%)
3g (13%)
7g (11%)
1mg (5%)
 

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  • Buubikon

    01.10.11 Flag comment

    A horrendous recipe. The coating of the rice early on makes it impossible to absorb the water, making it a recipe for undercooked rice no matter how long you cook it. Too bad.

  • parksloper

    12.24.09 Flag comment

    Just made this today, sans cardamom seeds and cilantro. Very nice. The chicken stock and hint of butter provide a richness, and it looks fancier than ordinary rice.

 

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