Pilaf for a Curry Banquet Recipe

Name: Pilaf for a Curry Banquet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, finely chopped; 2 cloves; 3 cardamom pods, bruised; 1 cinnamon stick, broken into 3; 1/2 teaspoon cumin seeds; 1/2 teaspoon nigella seeds, optional; 2 1/2 cups basmati rice; 4 cups chicken stock; 1/2 cup sliced almonds, toasted, for garnish; 2 to 3 tablespoons chopped fresh cilantro leaves, for garnish; Special equipment: deep saucepan, 9 1/2-inch diameter, with lid

Servings: persons

2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves
3 cardamom pods, bruised
1 cinnamon stick, broken into 3
1/2 teaspoon cumin seeds
1/2 teaspoon nigella seeds, optional
2 1/2 cups basmati rice
4 cups chicken stock
1/2 cup sliced almonds, toasted, for garnish
2 to 3 tablespoons chopped fresh cilantro leaves, for garnish
Special equipment: deep saucepan, 9 1/2-inch diameter, with lid

1
Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft.
2
Keep the heat medium to low and stir frequently; this should take about 10 minutes.
3
Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil.
4
Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
5
Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan.
6
You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour.
7
Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.

1068

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, finely chopped, 2 cloves, 3 cardamom pods, bruised, and more.

Yes, Pilaf for a Curry Banquet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pilaf for a Curry Banquet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions