Ingredients
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2700 grams
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45 grams
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70 grams
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0.5 teaspoon
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0.5 teaspoongrounded
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0.25 teaspoon
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2minced
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550 ml
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1.25 teaspoon
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0.25 teaspoon
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50 gramssuch as currants, raisins or finely chopped dried apricots
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30 gramstoasted until golden
Directions
Basmati is a type of rice grown in the Himalayas and Pakistan. It’s incredibly fragrant with a light nutty flavor. “Bas” in Hindi language actually means “aroma” and “mati” means “full of,” hence the word Basmati — or “full of aroma.” The grains are long, slender and fluffy compared to standard white rice.
Its a very basic dish or requirements as Middle East and Asians very depending on rice.
Try it!
Check others recipe here. All at makanan.club
Steps
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1
Done
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It’s always a good idea to rinse basmati rice, otherwise it will be gummy and stick together. It only takes a minute or two — simply place the rice in a bowl with water and then swish it around to release any excess starch. Rinse the rice in several changes of water until the water runs almost clear. |
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2
Done
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Let the rice drain in a fine mesh strainer, then move on to the pilaf by melting the butter in a medium pot. |
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3
Done
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Add the onions and cook over gentle heat until soft and translucent. |
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4
Done
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Next, toss in the rice and cook, stirring constantly, for a few minutes. Next, toss in the rice and cook, stirring constantly, for a few minutes. Add the water, salt and pepper and bring to a boil. |
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5
Done
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Add the water, salt and pepper and bring to a boil. Cover and simmer over low heat until the rice is cooked, about 15 minutes. Sprinkle the dried fruit over top, then cover loosely and let sit for about 10 minutes. (As you can see, I used a combination of currants and chopped apricots but feel free to use whatever you like.) |
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6
Done
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Finally, toss in the almonds and fluff the pilaf with a fork. |
