Something more exotic – ‘Pilau’ rice cooked to the best of Indian tradition. Delicious basmati rice combined with a genuine spice ball – cumin, cardamom and cinnamon, and the meal is given a bright yellow color by fragrant turmeric.
Ingredients
- 1 TK cumin
- 1 cup oil or ghee butter
- 1 onion
- 4 cardamom pods
- 4 cloves of garlic
- 1 cup turmeric
- 0.55 lbs basmati rice
- 2 bay leaves
- 2 cinnamon sticks
Preparation
Put a large pot on the stove, tightly covered with a lid. Put the cumin in the dry pot and roast for about half a minute. Then put the cumin in a small bowl.
Then heat oil or butter in the same pot, add finely chopped onion and fry over medium heat for about five to seven minutes.
Lightly grind cumin and cardamom with a knife blade or pestle, and add to the fried onions in the pot. Also add turmeric. Mix the ingredients and fry for a short time (1-2 minutes).
Thoroughly wash the rice and put it in the pot with the onions, immediately pouring 450 ml of boiling water. Put the bay leaves in the water, broken cinnamon sticks, and mix everything.
Let the water start boiling and then cover the pot with a lid. Cook the rice for 12-15 minutes on low heat until the water is completely absorbed. It is important not to lift the lid of the pot!
Then leave the rice in the pot for a few minutes for it to swell a little.
Serve with meat and salad.
Enjoy your meal!