I have been making this for over 20 years now. Once in a while I make some changes to the spices but the techniques and the core ingredients are always the same. I will point them out here so that you can play and make your signature pilaf.
About the ingredients;
A good quality, fragrant basmati rice is the key. I use Tilda Himalayan brand, anything around that region should work well. Smell the rice, and you will notice the difference.
Just like the rice, good quality, fresh spices are important. When using garam masala or any other spice, buy them from a busy Indian or Middle Eastern store and use them within 3-5 months. Nothing is worse than tasteless, old spices sitting in your cupboard for unknown amount of time. Buy small and frequently.
Some techniques;
Rinse the basmati in a bowl under cold, running water about 15-20 times or until the water is no longer cloudy. Otherwise starch make the rice clump together. See pics below
I like sweating the onions until translucent. For this, just close the lid, and cook on low heat for 15-20 min and stir it once in a while. You can do that while you are rinsing the rice.
If you are making stock at home, use filtered water not the tap water which will negatively impact the flavor.
Don't ever open the lid even once while making this rice. Steam is very important in this method for the final product and the consistency.
Lastly cooking time is 15 minutes in lowest heat and smallest burner. Don't worry it always works.
You can cut the recipe in half for smaller version, cooking time and techniques remain the same.
If you follow all these, you will always have the same quality.
Ingredients for 4-8 servings
2 cups of basmati rice
3 cups of low sodium chicken stock or mushroom stock ( 1 rice to 1.5 liquid is the ratio)
2 small or 1 large onions, chopped
1 cup of dried, sweetened cranberries. You can use currants or raisins or chopped dried Turkish apricot or combination of all these
4 tablespoons olive oil or butter to saute onions and dried fruit
6 tablespoon butter for brown butter
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon ground cinnamon - or you can use 2 cinnamon barks
1/2 teaspoon salt
Above ingredients are necessary. But since I have them, I use the following ingredients as well
2 star anise
4-6 fresh kaffir lime leaves - bruised
1/2 teaspoon ground nutmeg
1/2 teaspoon all spice
1/4 teaspoons ground cardamom - or you can use 6-8 cardamom pods
Instructions
In a large pan with a tight lid and thick bottom, add olive oil, chopped onions, dried fruit and cinnamon barks/cardamom pods/star anise if you use, sautee on medium heat.
Add kaffir lime leaves if you have, turn the heat to low close the lid and let the onions sweat until translucent for 10-20 minutes, check and stir it once in a while
Rinse the basmati to get rid of the starch until the water is no longer cloudy.
Drain the rice well and add to the pan and stir well
Add all the remaining spices and mix, stir 2 more minutes
Add the chicken stock, mix well and turn the heat up until it you see the first signs of water boiling, don't wait until full boil.
Immediately close the lid ( and never open it ), and move the pan to the smallest burner and lowest setting for 15 MINUTES.
In the mean time in a small pan, melt and brown the butter until you start seeing foams, and brown bits.
After 15 minutes, remove the rice from the heat. Not to lose too much steam, quickly remove the cardamom pods, star anise, kaffir lime leaves, and cinnamon sticks if you have
Pour the brown butter over the rice, use a fork to fluff up the rice, taste and add salt if necessary
Close the lid and let rice steam/rest another 10 minutes
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