Yellow Rice Pilaf Recipe
Ingredients
| Onion | 1 Medium | |
| Oil | 3 Tablespoon | |
| Garlic - 1 large clove, pressed | ||
| Ground black pepper | 1/4 Teaspoon | |
| Whole Cloves | 6 | |
| Whole cardamom seeds - 6 | ||
| Cinnamon stick | 1 | |
| Ground allspice | 1/4 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Long grain brown rice | 1 Cup (16 tbs) | |
| Boiling water | 2 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Raisins | 1/2 Cup (16 tbs) | |
| Brown sugar | 1 Teaspoon | |
| Pistachio nuts or roasted cashew nuts - 1/3 cup, unroasted | ||
Directions
GETTING READY
1) Attach a metal blade to the work bowl and then pulse onion on/off until chopped medium-fine, after cutting it into 1-inch pieces.
MAKING
2) In a frying pan or dutch oven with a tight-fitting lid, over medium heat, heat oil and then sauté onions in it for 3-5 minutes until transparent.
3) Mix in garlic, pepper, cloves, cardamom, cinnamon, allspice and turmeric and sauté them for 1-2 minutes.
4) Stir in rice until coated with spices.
5) Bring the mixture to a boil after pouring in water.
6) Lower heat and then simmer the mixture, covered for 30 minutes.
7) Uncover and then add in salt, raisins, sugar and nuts.
8) Again cover and cook the mixture for 10-15 minutes until rice is tender and liquid is absorbed.
SERVING
9) Discard whole spices and serve hot at once.
1) Attach a metal blade to the work bowl and then pulse onion on/off until chopped medium-fine, after cutting it into 1-inch pieces.
MAKING
2) In a frying pan or dutch oven with a tight-fitting lid, over medium heat, heat oil and then sauté onions in it for 3-5 minutes until transparent.
3) Mix in garlic, pepper, cloves, cardamom, cinnamon, allspice and turmeric and sauté them for 1-2 minutes.
4) Stir in rice until coated with spices.
5) Bring the mixture to a boil after pouring in water.
6) Lower heat and then simmer the mixture, covered for 30 minutes.
7) Uncover and then add in salt, raisins, sugar and nuts.
8) Again cover and cook the mixture for 10-15 minutes until rice is tender and liquid is absorbed.
SERVING
9) Discard whole spices and serve hot at once.
Chef
