Basmati Pilaff
This aromatic basmati pilaff is baked in the oven for perfectly separated grains. The rice is first sautéed with onion, then cooked with a bouquet of whole spices, thyme, bay leaves, and lemon zest in a flavourful stock. It's a classic Indian side dish that pairs wonderfully with rich mains and can be made ahead of time for convenience. The recipe yields eight generous servings.
Ingredients
- 500g basmati rice
- 100g butter
- 1large onion finely chopped
- 1large sprig fresh thyme
- 2 bay leaves
- 2 cinnamon sticks
- 8 cardamom pods split open
- 3 cloves
- 4-6 thinly pared strips lemon zest
- 1l boiling chicken stock or water
Method
- Set your oven to fan 160C/conventional 180C/gas 4. Have a medium lidded casserole dish ready. Wash the basmati rice thoroughly in a big bowl of water and drain it.
- Heat two-thirds of the butter in your casserole and cook the chopped onion for about 5 minutes. Stir in the rice, then add the thyme, bay leaves, cinnamon sticks, cardamom pods, cloves, and lemon zest. Cook for a minute. Pour in the 1l of boiling stock or water, mixing it into the rice. Season with 1½ tsp sea salt and ground black pepper.
- Put the lid on and bake the rice for 25 minutes. Allow it to rest for 5 minutes after baking. Take off the lid and gently mix through the rest of the butter with a fork until the rice is light and fluffy.
Nutrition (per serving)
Calories313 kcal
Fat11 g
Saturates7 g
Carbs52 g
Protein6 g
Sodium260 mg
Recipe details
Skill levelEasy
CategorySide dish
Cuisineindian
