Basmati Pilaf Recipe

Ingredients for Basmati Pilaf

• Basmati Rice
• 3 tablespoons butter
• 1 medium onion, chopped
• Fresh Thyme
• Bay Leaves
• Cinnamon Sticks
• Cardamom Pods
• Cloves
• Lemons, Zest Of
• Chicken Stock
• Salt And Pepper

How to Make Basmati Pilaf

1. Preheat oven to 160°C (fan oven) / 180°C (conventional oven).
2. Rinse 1 cup basmati rice thoroughly under cold water until the water runs clear. Drain well.
3. Melt 2 tablespoons butter in a large oven-safe saucepan or Dutch oven over medium heat.
4. Sauté 1 medium onion, chopped, in the melted butter for about 5 minutes, until softened. Add 1 cup basmati rice, 1 teaspoon dried herbs (such as thyme or rosemary), ½ teaspoon ground cumin, ¼ teaspoon turmeric, and the zest of 1 lemon. Stir to combine and cook for 1 minute.
5. Pour in 2 cups hot chicken stock (or water) along with ½ teaspoon salt and ¼ teaspoon black pepper. Stir gently to combine.
6. Transfer the mixture to an oven-proof casserole dish. Cover tightly with a lid or foil.
7. Bake for 25 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.
8. Let stand, covered, for 5 minutes. Remove the lid, fluff the rice gently with a fork, and stir in 1 tablespoon of butter.