This flavorful pilaf features an aromatic broth laced with sautéed onion, cardamom pods, cinnamon, and whole cloves. The spices are cooked along with the pilaf (they aren't meant to be eaten), but you can put them in cheesecloth as well.
1 cup uncooked basmati rice
2 cups cold water
1 tablespoon vegetable oil
1/3 cup chopped onion
8 cardamom pods
6 whole cloves
1 (3-inch) cinnamon stick
3/4 teaspoon salt
1/2 cup frozen green peas
How to Make It
Wash the rice in 3 changes of hot water; drain. Combine rice and 2 cups cold water in a bowl; let stand 30 minutes.
Heat vegetable oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until lightly browned. Add cardamom, cloves, cinnamon, rice, and salt, and bring to a boil. Reduce heat to medium, and cook 5 minutes or until liquid is nearly absorbed. Fold in peas. Cover, reduce heat to low, and cook 8 minutes. Remove from heat; let stand for 5 minutes. Remove and discard cardamom, cloves, and cinnamon.
Yummy. I improvised a bit - didn't have any cardamom pods on hand, so substituted 3/4 t. of ground cardamom. Sauteed onion and spices on the stovetop, then added to the rice cooker with brown basmati rice (for more fiber) and chicken broth. It was a great accompaniment to an Indian meal!
I make this according to the recipe, and it is absolutely delicious! It has the same complex flavors as the rice at an Indian restaurant, but seems less oily which I love. This gets raves every time I make it - which is for my family and for company. If you like Indian food, this should be a staple. Enjoy!
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