This rice pilaf is perfect to serve on its own or as a side dish alongside any main course with chicken, beef, lamb, or pork. Today, I served it along with baked chicken drumsticks. And this pilaf takes less than 30 minutes to make.
1cup(200g)Rice Basmati, washed, soaked for 30 mins
Wash and soak rice for 30 minutes. Drain and set aside.
In a saute pan, add the oil and butter. Saute onions and garlic until the onions are translucent. Tip - Use a wide face skillet for cooking rice to ensure even cooking.
Add the carrots - saute for 2 minutes. Then, add the peas, bay leaves, and cinnamon.
Then, add the rice and saute it for 2 minutes. Season with salt and pepper.
Finally, add the stock and bring it to a boil. Once it comes to a boil, reduce the heat to an absolute simmer.
Cover and cook for 20 minutes. Turn the heat off and let rest for another 10 minutes. Tip - The rice will continue to cook in the residue heat making it light and fluffy.
After 10 minutes, add the parsley or cilantro and fluff the rice with a fork. Garnish with more fresh herbs - parsley/cilantro.
Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more.
If you make a pilaf, lightly toast the rice in oil before you add water. The little oil that coats the rice will contribute to flaky rice that keeps them separate from each other.
Use the right ratio of rice to water. In the case of soaked long-grain rice such as this basmati, 1 cup rice works best with 1 ½ cup water. If not soaked, use 2 cups water for every 1 cup long grain rice (see FAQ below). And, if you don't know how much water to use, read the package instruction as most rice manufacturers will give you a guide for their product.
Also, if you use vegetables in the rice, add ¼ cup more water for every 1 cup of veggies. However, if you use frozen veggies do not add more water as frozen veggies tend to have excess moisture in them.
Once the rice is lightly toasted - add the water and bring it to a boil.
Then, cover the pot and reduce the heat to an absolute simmer (low).
Cook the rice covered for 20 minutes.
After 20 minutes, turn the heat off but do not open the pot - leave it for another 15 minutes.
After 15 minutes - open the pot and fluff the rice with a fork.
How to make Cucumber salad?
1 cup yogurt
1 cup cucumber diced.
1 cup tomatoes (optional)
½ tsp sugar
¼ tsp pepper
¼ tsp salt
Combine all ingredients in a bowl.
Taste and adjust seasoning. If the yogurt is not sour add ¼ tsp lemon juice.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you