Whole cloves and stick cinnamon bring spice to this basmati rice side dish that's an excellent accompaniment to roasted chicken. Brown rice lends nutty flavor and a slightly chewy bite; red rice is also a good choice for this dish.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 10 minutes or until golden, stirring frequently. Add rice, raisins, cloves, and cinnamon; stir well. Stir in water, tomato paste, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Let stand 5 minutes. Discard cloves and cinnamon stick. Sprinkle with pistachios.
I too found that the liquid to rice ratio was off, and this required much longer to simmer - but even after patiently waiting a full 90 minutes, my brown rice was oddly not tender either. Agree that the spice flavors are nice, but did not like the tomato paste in combination with the cinnamon/sweet raisins - save it for a more savory pilaf next time.
The spices are right, but the liquid amounts are really off. I tried it and ended up with a soggy mess of rice and and a pot still full of liquid. After some brief sleuthing around I learned that brown basmati on the stovetop should have a 2:1 rice to liquid ratio; as the recipe stands, it never fully absorbs. I'd recommend just using an equal mix of chicken stock and water and keeping that 2:1 ratio, otherwise, this dish is a disaster.
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