Indian Rice – Pilaf
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 handfuls Basmati, cooked very firm to the bite in salted water
- 2 tablespoon ghee
- 1 onion (s), finely diced
- 2 cloves garlic, chopped
- 1 teaspoon, leveled fennel seeds
- 1 tablespoon sesame seeds
- 1 teaspoon turmeric
- 1 teaspoon, heaped cumin, ground
- 1 teaspoon, leveled salt
- 3 clove (s)
- 6 cardamom pods
- 5 black peppercorns
- 300 ml vegetable stock
- 2 tablespoon almond (s), ground
- some coriander green
Print Recipe
Pin Recipe Instructions
- Heat a pan without oil and toast the fennel and sesame seeds, cumin, cloves and pepper in it. Now add the ghee, when it has melted, add the onion and garlic and fry. Add the grainy boiled rice, stir vigorously and slowly add a little broth over and over again and let it boil down until the pilaf has a good consistency. Let it rest for 5 minutes, season with salt and the remaining spices and finally stir in the almonds and fresh coriander.
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