Whole Spice Basmati Pilaf Recipe

Name: Whole Spice Basmati Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g basmati rice; 75 g butter; 1 large onion, finely chopped; 1 sprig thyme; 1 bay leaf; 2 cinnamon sticks; 6 cardamom pods, split open; 2 star anise (optional); 2 cloves; 1 lemon, zest of, finely pared in pieces; 1 orange, zest of, finely pared in pieces; 500 -600 ml chicken stock or 500 -600 ml water; 1 teaspoon sea salt; fresh ground black pepper

Servings: persons

250 g basmati rice
75 g butter
1 large onion, finely chopped
1 sprig thyme
1 bay leaf
2 cinnamon sticks
6 cardamom pods, split open
2 star anise (optional)
2 cloves
1 lemon, zest of, finely pared in pieces
1 orange, zest of, finely pared in pieces
500 -600 ml chicken stock or 500 -600 ml water
1 teaspoon sea salt
fresh ground black pepper

1
Rinse the rice.
2
Preheat oven to 180C.
3
Make a cartouch to fit a medium round casserole dish; cut a circle of greaseproof paper, slightly larger than the dish, and snip a tiny hole in the centre to make a steam vent.
4
Melt two thirds of the butter in the flameproof casserole dish and saute the onion for about 5 minutes, until softened.
5
Add the rice and stir well, then add the herbs, whole spices and lemon or orange zest.
6
Cook for a minute or two.
7
Bring the stock to a boil, using the larger volume if you prefer a more tender grain.
8
Mix the stock into the rice along with the salt and pepper to taste.
9
Press on the cartouche, turning the edges up and pressing them to the side of the pan for a neat fit.
10
Make sure the vent is visible.
11
There is no need to cover with a lid.
12
Bake in the oven for about 25 minutes.
13
Remove from the oven, allow to stand for 5 minutes, and then remove the cartouch.
14
Fork through the remaining butter until the rice grains are fluffy and separate, removing the whole spices before serving if you prefer.

21138

kcal

Calories

516

Fat

Carbs

3882

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 250 g basmati rice, 75 g butter, 1 large onion, finely chopped, 1 sprig thyme, and more.

Yes, Whole Spice Basmati Pilaf falls under the General 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.

Whole Spice Basmati Pilaf

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