Fragrant jasmine rice pilaf
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 331, total fat 8 G., saturated fats 3 G., proteins 9 G., carbohydrates 55 G., fiber 2 G., cholesterol 10 mg, sodium 199 mg, sugar 2 G.
Calories 331, total fat 8 G., saturated fats 3 G., proteins 9 G., carbohydrates 55 G., fiber 2 G., cholesterol 10 mg, sodium 199 mg, sugar 2 G.
This pilaf is the perfect side dish for Indian or Thai-style chicken. Jasmine rice is simmered in chicken broth with cinnamon stick, orange zest, and fried shallots, infusing it with a whole bouquet of flavors and aromas. Top the finished pilaf with chopped cashews and green onions.
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.
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:
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (about 1/3 cup)
- 0.5 tsp cumin seeds
- 0.5 tsp coarse salt
- 2 cups jasmine rice
- 3 cups lightly salted chicken broth
- 1 orange zest, 7 cm long, peeled with a vegetable peeler
- Half a cinnamon stick
- 1/3 cup salted cashews, coarsely chopped
- 1 shallot, thinly sliced
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Recipes with similar ingredients: jasmine rice, cinnamon, cumin, Orange zest, shallots, cashew nuts
Cooking the dish according to the recipe:
- In a medium saucepan over medium heat, heat the butter. Add the shallot, cumin, and salt. Cook, stirring, until the shallot is softened, 2-3 minutes. Add the rice and stir until the grains are well coated with the butter and onion mixture.
- Add the broth, orange zest, and cinnamon stick. Bring to a boil, cover, and reduce heat to medium-low. Simmer until all the liquid is absorbed and the rice is tender, about 15 minutes. Remove from heat and let sit for 5 minutes. Fluff the pilaf with a fork, removing the zest and cinnamon stick. Transfer to a serving platter and sprinkle with cashews and green onions.
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