← Back to Search Results
Indian, Iranian
Spiced Pilaf Recipe-1091

Photo by:
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
a-new-way-to-cook A New Way to Cook
by Sally Schneider
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cook-with-jamie Cook with Jamie
by Jamie Oliver
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
mexican-everyday Mexican Everyday
by Rick Bayless
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
amor-y-tacos Amor Y Tacos
by Deborah Schneider
baked-explorations Baked Explorations
by Matt Lewis
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?