Basmati Rice Pilaf

Basmati Rice Pilaf
Basmati Rice Pilaf
Ingredients
  • 2cups basmati rice
  • 4cups cold water
  • 2teaspoons whole cumin seeds
  • 3each green cardamom podslightly crushed, black seeds reserved, pods discarded
  • 1teaspoon fennel seeds
  • 1each cinnamon stick
  • 12each black peppercorns
  • 2each bay leaves
  • 2tablespoons butterplus 3 tablespoons, cut into slices.
  • 1large red onionpeeled and finely diced
  • a/n coarse salt
Yield:
Instructions
  1. Add rice to a large strainer or colander and rinse until the water runs mostly clear.
  2. In a medium bowl, combine the rice and 4 cups of cold water.
  3. Soak the rice for 1/2 hour.
  4. In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine.
  5. In a small heavy pan or cast-iron skillet and over medium-low heat, lightly toast the spices , about 1 to 2 minutes.
  6. Allow the spices to cool.
  7. Heat a medium sauté pan over medium heat and add the butter and the onion.
  8. Season with salt and sweat the onions, about 3 to 5 minutes.
  9. Stir in the spices.
  10. Drain the rice but reserve the soaking water.
  11. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water.
  12. Season with a generous portion of salt and bring the liquid to a simmer over medium heat.
  13. Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes.
  14. Taste the rice for doneness. It may need to be cooked another 2 to 4 minutes.
  15. Remove from the heat and allow the rice to rest, covered for 10 minutes before "forking" it gently into a serving bowl.
  16. Fold in 3 tablespoons of butter, and serve.