6. Rice Pilaf
Ingredients (4–6 servings):
- 2 cups basmati rice (or long-grain rice)
- 3 tbsp butter or ghee
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 ½ cups chicken
- 1 bay leaf
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp allspice (optional)
- Salt & black pepper to taste
- ½ cup slivered almonds or pine nuts, toasted
- 2 tbsp fresh parsley, chopped
Instructions:
Rinse rice – Wash basmati rice until water runs clear. Soak 15 minutes, then drain.
Sauté aromatics – In a large pot, melt butter over medium heat. Add onion and cook until soft and golden. Stir in garlic, cook 1 minute.
Toast rice & spices – Add the drained rice. Stir in cinnamon, cardamom, and allspice. Cook 2 minutes, stirring so rice gets coated in butter and lightly toasted.
Simmer – Pour in broth, add bay leaf, salt, and pepper. Bring to a boil. Cover, reduce heat to low, and cook for 15 minutes (until liquid is absorbed).
Rest & fluff – Remove from heat, keep covered for 10 minutes. Fluff with a fork.
Garnish – Top with toasted nuts and parsley before serving.
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