Aromatic Pilaf Basmati Rice

Fragrant basmati rice that is spiked with whole aromatic spices and garnished with green peas takes this simple side dish to another level. As aside dish, rice acts as a compliment to the main course and can enhance your dining experience.

Course Side Dish

Cuisine Indian

Keyword basmati, pilaf, rice, whole spices

Difficult easy

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Calories 537kcal

Author Dr. Wendy Dearborne

Equipment

Medium pot with tight fitting lid.

Ingredients

2 cups basmati rice washed and drained
4 whole cloves
2 whole cardamoms green
3 whole bay leaves
1/2 cup shallots finely minced
2 cloves garlic finely minced
2 - 3 tbsp oil neutral flavored
1/2 tsp salt
3 cups boiling water
1/2 cup green peas defrosted and warmed through
1/2 tbsp cilantro finely chopped

Instructions

On medium heat add cooking oil to the pot. When oil is hot add whole spices and saute for 2 minutes.
Add shallots and cook until transparent, but not brown.
Add garlic and saute for 2 minutes or until fragrant.
Add drained basmati rice and stir fry for 3 - 5 minutes. Make sure each grain of rice is coated with oil. The grains of rice will look a little translucent around the edges.
Add 1/2 tsp salt to the boiling water.
Use caution as this will bubble and splatter aggressively: Pour in hot water and salt, stir well then cover with lid. Turn heat down and cook for 25 minutes.
Remove from heat. DO NOT lift the lid.
Let cooked rice sit undisturbed with lid on for 5 minutes.
Using a fork, fluff rice and remove ALL the whole spices.
Fold in green peas. Sprinkle with cilantro and serve.

Notes

Substitutions:

You can substitute whole spices with cinnamon, ginger root, lemongrass etc. Any spice that is fragrant. Remember, a little goes a long way.

Stock can be used in place of water.

Flat leaf parsley can be used in place of cilantro.

Nutrition