Indian Pilaf
POSTED: 7:36 am HST May 9, 2006
UPDATED: 11:42 am HST May 10, 2006
This recipe takes a lot of spices. I get them at the “bulk” spice section at Down To Earth, where you can buy a small amount at a time. This lets you get fresh spices and keeps the price down.Ingredients: 1 1/4 cups basmati rice (get this in bulk at Down To Earth) 1 TBS vegetable oil 1 small onion, chopped 2 cloves garlic, finely chopped 1 tsp fennel seeds 1 TBS sesame seeds 1/2 tsp ground turmeric 1 tsp cumin 1/2 tsp salt 2 whole cloves 3 cardamom pods, lightly crushed 6 black peppercorns 1 3/4 cups veggie chicken broth Instructions:
- Rinse rice in several changes of cold water. Set in a bowl and add cold water to cover. Let stand 30 minutes, then drain.
- In a medium heavy saucepan, heat oil over medium heat and fry onion and garlic until onion is soft, about 2 minutes.
- Stir in the fennel, sesame seeds, turmeric, cumin, salt, cloves, cardamom pods, and peppercorns. Fry until fragrant, another 2 minutes.
- Add drained rice and fry while stirring, until rice is opaque, another 2 minutes. Pour in broth and bring to a boil.
- Cover, reduce heat to low and simmer until rice is tender and liquid absorbed, 15–20 minutes. Remove from heat and let stand for 5 minutes.
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