Indian Rice Pilaf
Ingredients
- Indian Rice Pilaf
- Serves 4-5
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 ¼ cups basmati rice or long grained rice
- 3 cardamom pods, lightly crushed
- 3 black peppercorns
- 3 whole cloves
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 1 teaspoon turmeric
- 2 ½ cups chicken stock or water
- salt to taste
- ¼ cup raisins or chopped dried apricots
- ½ cup peas (can be frozen and added directly)
- ¼ cup toasted slivered almonds
Instructions
In a saucepan over medium high heat, add olive oil. Add onion and sauté until translucent, about 3-4 minutes. Add rice, cardamom, peppercorns, cloves, cumin, cinnamon and turmeric and stir until the rice is coated with the oil and you can smell the spices, about 2-3 minutes. Add stock and raisins and turn stove to high and add some salt and bring to a boil stirring occasionally. Reduce heat to low and place a lid and cook for 15 minutes.
After 15 minutes, remove from heat and lightly fluff rice with a fork. Add peas and almonds and lightly stir. Place lid back on for another 5 minutes or until the peas are warmed through. Taste for seasoning.
