April 4, 2013 by dgarnett2013
Spiced Pilaff: DG
- 2 cup basmati rice
- 1 red onion
- 3 garlic cloves
- 2 cinnamon sticks
- 3 cardamom pods
- 2cm fresh ginger
- 2 cloves
- 1 tablespoon coriander seeds
- 1-2 dried chillies
- Ground black pepper
- Sea salt
- Olive Oil and walnut size piece of butter
- 4 cups chicken stock (water will do)
Note: easy to increase or decrease amounts. Just use exactly twice as much water/ stock as rice.
Options to stir in:
- left over roast chicken,
- chopped parsley or herbs of choice (add right at end),
- pinched saffron threads soaked in little hot stock or orange juice (add with other spices).
Peel and dice the onion into small dice. Slice the garlic. Peel and slice the ginger in similar fine slices. Crumble/ crush the chillies. Crush the coriander and cloves in pestle and mortor or spice grinder. Half crush the cardomom so pods burst open. Break the cinnamon by hand.
Heat the olive oil and butter in bottom of a medium, thick bottomed saucepan.
Add the onion and reduce the heat and allow to slowly caramelise. This will take 8-10 mins. After about 5 mins add the garlic and ginger and stir enough so garlic doesn’t burn.
When all is pale brown/ translucent , add the crushed spices and chillies and briefly fry to heat up the spices.
Add the rice, stir to combine so each grain of rice is coated in spicy, oily, onion mixture. Season with salt and pepper and cook for 2-3 mins, gently stirring from time to time.
Add the stock – exactly twice as much stock as rice. Cover pan with a lid and simmer gently for about 10mins until all water has been absorbed. DO NOT STIR. The surface of the rice needs to steam. Texture will be light and fluffy. Fluff up with fork and mix in herbs/ chicken when ready to eat.
Eaten the day Sylvie came over to play.