Spicy pilaf

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

This meatless pilaf makes a great side dish for any meat dish. Make it with basmati rice and a whole host of aromatic spices: cardamom, anise, cinnamon, bay leaf, and onion. The rice will absorb all the flavors, resulting in a delicious, fluffy texture. Serve sprinkled with fresh green onions and finely chopped dill.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. basmati rice
6 cardamom pods
2 bay leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: basmati rice, long-grain rice, cardamom, bay leaf, star anise, cinnamon, green onions, dill

Cooking the dish according to the recipe:

Thinly slice 2 green onions. In a saucepan with butter, sauté the white part of the green onion with 6 cardamom pods, 2 fresh bay leaves, 2 star anise, and 1 cinnamon stick until the onion is soft, 2 minutes.
Stir in 1 cup basmati rice, then add 1.5 cups water and 3/4 teaspoon coarse salt. Bring to a boil, then reduce heat to low, cover, and simmer until tender, about 17 minutes. Set the pilaf aside, cover, and let it rest for 10 minutes.