Fragrant and Flavorful Pilaf Recipe with Basmati Rice and Spices
Pilaf, a timeless dish cherished in many cultures.
Ingredients
- 1 cup Basmati rice
- 2 cups water or vegetable broth
- 2 tbsp vegetable oil or ghee
- 1 pcs onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 pcs bay leaf
- 1 cup mixed vegetables humus, carrots and diced bell peppers.
- salt and pepper to taste
- 225 g beef thinly sliced or diced
- Chopped fresh cilantro or parsley for garnish
Instructions
Prepare Beef:
- In a separate pan, heat a tablespoon of oil over medium heat.
- Add the thinly sliced or diced beef to the pan and cook until browned on all sides. Season with salt and pepper to taste. Set aside.
Sauté Onion and Garlic:
- In a large, heavy-bottomed pan, heat the remaining oil or ghee over medium heat.
- Add finely chopped onions and sauté until translucent.
- Stir in minced garlic and cook for an additional minute until fragrant.
Add Spices:
- Add ground cumin, coriander, turmeric, cinnamon, and cardamom to the pan. Stir well to coat the onions and garlic with the spices.
- Toss in the bay leaf for an extra layer of flavor.
Toast the Rice:
- Add the soaked and drained Basmati rice to the pan. Stir to coat the rice with the aromatic spices and let it toast for 2-3 minutes.
Add Vegetables and Cooked Beef:
- Incorporate the mixed vegetables and the cooked beef into the rice mixture. Stir well to combine.
Pour in Liquid:
- Pour in the water or vegetable broth, season with salt and pepper to taste, and bring the mixture to a gentle boil.
Simmer and Cover:
- Reduce the heat to low, cover the pan with a tight-fitting lid, and let the pilaf simmer for 15-20 minutes or until the rice is tender and has absorbed the liquid.
Fluff and Rest:
- Once the rice is cooked, fluff it gently with a fork to separate the grains.
- Cover the pan with a clean kitchen towel and let it rest for an additional 5 minutes.
Serve and Garnish:
- Transfer the pilaf to a serving dish, remove the bay leaf, and garnish with chopped fresh cilantro or parsley if desired.