Ingredients for Basmati Pilaf
- 1 cup Basmati Rice
- 3 tablespoons Butter
- 1 medium Onion, chopped
- Fresh Thyme, quantity not specified
- Bay Leaves, quantity not specified
- Cinnamon Sticks, quantity not specified
- Cardamom Pods, quantity not specified
- Cloves, quantity not specified
- Zest of 1 Lemon
- 2 cups hot Chicken Stock
- ½ teaspoon Salt and ¼ teaspoon Black Pepper
- 1 teaspoon dried herbs (such as thyme or rosemary)
- ½ teaspoon ground Cumin
- ¼ teaspoon Turmeric
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How to Make Basmati Pilaf
- Preheat oven to 160°C (fan oven) / 180°C (conventional oven).
- Rinse 1 cup basmati rice thoroughly under cold water until the water runs clear. Drain well.
- Melt 2 tablespoons butter in a large oven-safe saucepan or Dutch oven over medium heat.
- 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.
- Pour in 2 cups hot chicken stock (or water) along with ½ teaspoon salt and ¼ teaspoon black pepper. Stir gently to combine.
- Transfer the mixture to an oven-proof casserole dish. Cover tightly with a lid or foil.
- Bake for 25 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.
- Let stand, covered, for 5 minutes. Remove the lid, fluff the rice gently with a fork, and stir in 1 tablespoon of butter.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
13g
Fat
35g
Carbs
18g
