Fragrant Basmati Rice Pilaf
Discover the joy of cooking with this delightful Fragrant Basmati Rice Pilaf recipe. This dish features fluffy, aromatic basmati rice cooked to perfection and infused with earthy cumin and warm cardamom. It's perfect as a side dish for your favorite curries, grilled meats, or vegetables. The combination of the spices and the delicate texture of the rice makes it a versatile and standout addition to any meal. Share this with friends and family for a wonderful dining experience that everyone will enjoy!
6
Servings
106
Calories
6
Ingredients
Ingredients
Basmati rice
2 1/2 cups (Rinsed and soaked)
Water
6 cups (For boiling)
Salt
1 tablespoon plus a pinch (To taste)
Cooking oil
1/4 cup (For coating)
Cumin seeds
1 1/2 tablespoons (Whole, to taste)
Cardamom
1 1/2 tablespoons (Finely ground)
Instructions
1
1. Begin by rinsing the basmati rice. Place the rice in a large fine sieve and run it under cold water, gently shaking the grains until the water runs clear. This removes excess starch for a fluffier texture.
2
2. Once rinsed, drain the rice thoroughly and transfer it to a large bowl. Fill the bowl with cold water enough to cover the rice thoroughly and let it soak for 30 minutes.
3
3. Preheat your oven to 350°F (175°C).
4
4. In a Dutch oven, add 6 cups of water and a pinch of the salt. Bring this water to a rolling boil. After draining the soaked rice, add it to the boiling water.
5
5. Stir the rice once to ensure it is evenly distributed and return to a boil. Cook for about 7 minutes or until the rice is cooked to a tender bite. Drain the rice in a fine sieve and set aside.
6
6. In a separate small bowl, dissolve the remaining salt in a bit of hot water. Stir in the cooking oil until combined. Pour this mixture over the drained rice and gently fold through using a back and forth motion to coat the rice evenly.
7
7. Sprinkle the cumin seeds and finely ground cardamom over the rice. Using a wide, flat wooden spoon, gently lift and shake sections of the rice back into the pot to incorporate the spices without breaking the grains.
8
8. Form a slight mound in the center of the rice. With the handle of your spoon, create four ventilation holes around the edges and one in the middle to allow steam to escape during baking.
9
9. Cover the pot tightly with a lid and transfer it to the preheated oven. Bake for 30 minutes. After baking, turn off the oven and let the rice sit inside for an additional 20-30 minutes to finish cooking and melding flavors.
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10. Finally, uncover the rice and fluff it gently with a spoon, shaking the sections back into the pot to separate the grains.
Nutrition Information
2.25g
Fat
22.5g
Carbs
1.5g
Protein
0.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Fragrant Basmati Rice Pilaf?
Fragrant Basmati Rice Pilaf is a side dish featuring fluffy, aromatic basmati rice infused with cumin and cardamom, perfect for pairing with curries or grilled meats.
How many servings does this recipe yield?
This recipe yields 6 servings.
How many calories are in one serving of this pilaf?
There are 106 calories per serving.
What are the primary spices used in this dish?
The primary spices are 1.5 tablespoons of whole cumin seeds and 1.5 tablespoons of finely ground cardamom.
How should I prepare the basmati rice before cooking?
The rice should be rinsed under cold water until the water runs clear and then soaked for 30 minutes.
What is the purpose of rinsing the rice?
Rinsing removes excess starch, which helps achieve a fluffier texture.
At what temperature should the oven be set?
The oven should be preheated to 350°F (175°C).
How long should the rice be boiled before baking?
The rice should be boiled for about 7 minutes or until it is cooked to a tender bite.
How much water is needed to boil the rice?
You need 6 cups of water for the initial boiling process.
How much oil is used in this recipe?
This recipe uses 1/4 cup of cooking oil.
How do you incorporate the salt and oil into the rice?
Dissolve the salt in a bit of hot water, mix in the cooking oil, and then gently fold the mixture into the drained rice.
Why are ventilation holes made in the rice before baking?
Five ventilation holes are created to allow steam to escape while the rice is baking in the oven.
How long does the rice bake in the oven?
The rice bakes for 30 minutes in the preheated oven.
What is the final resting step for the rice?
After baking, turn off the oven and let the rice sit inside for an additional 20-30 minutes.
Is this Fragrant Basmati Rice Pilaf gluten-free?
Yes, this recipe is gluten-free.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as vegetarian.
What kind of pot is recommended for this recipe?
A Dutch oven is recommended for boiling and baking the rice.
How much fiber is in each serving?
Each serving contains approximately 0.75g of fiber.
What is the fat content per serving?
The fat content is 2.25g per serving.
How much protein is provided in one serving?
Each serving provides 1.5g of protein.
What is the total carbohydrate count per serving?
There are 22.5g of carbohydrates per serving.
How much basmati rice do I need?
The recipe requires 2 1/2 cups of basmati rice.
How do you prevent the rice grains from breaking while mixing spices?
Use a wide, flat wooden spoon to gently lift and shake sections of the rice back into the pot.
Where do the ventilation holes go?
Four ventilation holes should be around the edges and one should be in the middle.
What type of cuisine is this dish traditionally associated with?
This dish is associated with Indian cuisine.
Should the cardamom be whole or ground?
The cardamom should be finely ground for this recipe.
What should the texture of the rice be when finished?
The rice should be fluffy with separate, individual grains.
How much salt is used in the recipe?
The recipe uses 1 tablespoon plus a pinch of salt.
How do you finish the dish before serving?
Uncover the rice and fluff it gently with a spoon, shaking sections back into the pot to separate the grains.
Can this rice be served with vegetables?
Yes, it is highly versatile and serves as a standout side for vegetables, curries, or grilled meats.