Basmati Rice Pilaf With Garam Masala Recipe
This basmati rice pilaf is a filling and savory rice pilaf made with the aromatic basmati rice. Cooked in a deep sauce pan with garlic and onion along with indian garam masala, the rice is flavored with chicken or vegetable stock and can be served as a complete meal with some vegetables.
Ingredients
2 cups basmati or other fragrant rice 500 mL
1 tbsp vegetable oil 15 mL
1 onion,chopped 1
1 clove garlic, finely chopped 1
1 tbsp garam masala 15 mL
3 cups hot homemade chicken stock, or 110-oz/284 mL tin chicken broth plus water Salt to taste 750 mL
Directions
Place rice in sieve and rinse until water runs clear.
Drain well.
Heat oil in large non-stick saucepan.
Add onion and garlic and cook gently for a few minutes until fragrant but not brown.
Stir in garam masala and cook for 30 seconds until very fragrant.
Add rice and cook for a few minutes, stirring constantly, until rice is well coated with onion mixture.
Add hot chicken stock and bring to boil.
Cook, uncovered, for about 5 minutes.
Cover and cook gently for 30 to 35 minutes for brown rice or 10 to 15 minutes for white rice.
Allow rice to rest for 10 minutes before serving.
Season with salt to taste.
Drain well.
Heat oil in large non-stick saucepan.
Add onion and garlic and cook gently for a few minutes until fragrant but not brown.
Stir in garam masala and cook for 30 seconds until very fragrant.
Add rice and cook for a few minutes, stirring constantly, until rice is well coated with onion mixture.
Add hot chicken stock and bring to boil.
Cook, uncovered, for about 5 minutes.
Cover and cook gently for 30 to 35 minutes for brown rice or 10 to 15 minutes for white rice.
Allow rice to rest for 10 minutes before serving.
Season with salt to taste.
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