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Basmati Rice Pilaf Style




Source of Recipe


February 1997 issue of Cook's Illustrated magazine


Recipe Introduction


This is a very fragrant rice dish, one you will make over and over once you try it. It goes with so many things so don't wait until you're making an Indian-style dinner to try it.


List of Ingredients





1 tablespoon vegetable oil
1 3-inch cinnamon stick, broken in two
2 whole green cardamom pods (alternatively use ¨û teaspoon cardamom powder)
1/4 cup thinly sliced onion
2 whole cloves
1 cup basmati rice
1 teaspoon salt
1 1/2 cups of water

Recipe




Heat the oil in a medium saucepan over high heat until almost smoking. Add whole spices and cook, stirring, until they pop. Add the onions and cook, stirring until translucent, about 2 minutes. Stir in the rice and cook stirring until fragrant, about 1 minute.

Add 1 1/2 cups water and salt; bring to boil. Reduce heat, add cardomom now if you are using powder and stir once, cover tightly, and simmer until all the water has been absorbed, about 17 minutes. Turn off the heat. Let stand, covered, at least 10 minutes, fluff with a fork, and serve.