Basmati Pilaf Recipe

1. 1

   Soak rice in the water 30 min.

2. 2

   Heat 3 Tbsp.

3. 3

   of oil in a nonstick saucepan over medium-high heat.

4. 4

   Cook the cardamom, cinnamon and cloves, stirring, 30 seconds.

5. 5

   Add in the onions and cook till golden brown.

6. 6

   Sprinkle with sugar, reduce heat to medium-low and cook, stirring occasionally, till onions are dark brown, 20 min.

7. 7

   Remove half the onions, drain on paper towels and reserve.

8. 8

   Add in the rice, its water and salt to the pan; bring to a boil.

9. 9

   Reduce the heat, cover partially till the foam subsides, then cover snugly and cook till the water has been absorbed and the rice is tender, 12 to 15 min.

10. 10

    Let rice rest 5 min.

11. 11

    Heat 1 Tbsp.

12. 12

    oil in a saucepan; add in the cumin and mustard seeds.

13. 13

    Lower heat; cover till the spluttering subsides.

14. 14

    Add in the broccoli, stir 2 min.

15. 15

    Remove cinnamon stick from the rice; transfer the rice to a platter and fold in the broccoli.

16. 16

    Top with the reserved onions.

17. 17

    This recipe yields 6 servings.

18. 18

    Comments: Ghee and black mustard seeds are sold in Indian stores.

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