With cardamom and cloves, this spiced rice pilaf will have your house smelling wonderful. It is a versatile dish that can dress up your weeknight table as easily as it can a fancy weeknight dinner.
Ingredients
- 1 1/2 cup basmati rice
- 4 cloves garlic chopped finely
- 1 chopped onion
- 3 tablespoons olive oil
- 6-7 curry leaves
- 2 cups vegetable stock
- 1 cup water
- pinch of saffron
- 2 teaspoons cardamom pods
- 1 teaspoon cloves
- 1/4 teaspoon cumin
- salt and pepper to taste
- TO GARNISH - red pepper peas and toasted black sesame seeds
Instructions
- Heat up the cup of water and drop the saffron into it
- Add the olive oil to a pan and saute the onion and garlic till onion is translucent
- Add the rice and chicken stock and saffron steeped water and bring to a boil
- Add the cardamom, cloves, curry leaves, cumin and lower heat and simmer covered for 15-18 minutes till rice is done and stock has been absorbed
- Garnish with black sesame seeds, cooked peas and red pepper
- Enjoy
Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 208mg | Fiber: 2g | Sugar: 3g
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