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Basmati Pilaf

Ghee and black mustard seeds are sold in Indian stores.

Cuisine: Indian
Type: Rice
Serves: 6 people

Recipe Ingredients

1 1/2 cups 240g / 8.5ozBasmati rice
2 3/4 cups 651mlWater
1/4 cup 59mlPeanut oil - divided
  = (or melted ghee)
6   Cardamom pods - (to 8) - crushed lightly to
  Break their skins
1   Cinnamon stick - (1" long)
6   Whole cloves - (to 8)
3   Onions - (to 4) - thinly sliced (small)
2 teaspoons 10mlSugar
1 teaspoon 5mlSalt - or to taste
1 teaspoon 5mlCumin seeds
1 teaspoon 5mlBlack mustard seeds
1 teaspoon 5mlBroccoli head - cut 1/2" florets, (small)
  And stems cut into 1/4" pieces

Recipe Instructions

Soak rice in the water 30 minutes.

Heat 3 tablespoons of oil in a nonstick saucepan over medium-high heat. Cook the cardamom, cinnamon and cloves, stirring, 30 seconds. Add the onions and cook until golden. Sprinkle with sugar, reduce heat to medium-low and cook, stirring occasionally, until onions are dark brown, 20 minutes. Remove half the onions, drain on paper towels and reserve.

Add the rice, its water and salt to the pan; bring to a boil. Reduce the heat, cover partially until the foam subsides, then cover snugly and cook until the water has been absorbed and the rice is tender, 12 to 15 minutes. Let rice rest 5 minutes.

Heat 1 tablespoon oil in a saucepan; add the cumin and mustard seeds. Lower heat; cover until the spluttering subsides. Add the broccoli, stir 2 minutes. Remove cinnamon stick from the rice; transfer the rice to a platter and mix in the broccoli. Top with the reserved onions.

This recipe yields 6 servings.

Each serving: 197 calories; 401 mg. sodium; 0 cholesterol; 10 grams fat; 2 grams saturated fat; 26 grams carbohydrates; 3 grams protein; 2.35 grams fiber.

The Los Angeles Times, 01-15-2003


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