Taj Mahal Pilaf
Votes: 8
Time: 20 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Fragrant and fluffy jasmine rice pairs perfectly with spices, raisins, and crunchy toasted almonds in this delicious pilaf. Despite its grand name, it's incredibly easy and quick to prepare using rice in a steamer bag.
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:
- 1 packet of instant jasmine rice
- 1 chicken bouillon cube
- 1 cinnamon stick
- 1 tbsp. l. olive oil
- 1 tsp ground cumin
- 1 teaspoon coriander
- 1/3 cup golden raisins
- 1 medium onion, thinly sliced
- 1/4 cup toasted sliced almonds
- 1/4 cup chopped fresh cilantro
We recommend
Cooking the dish according to the recipe:
- Cook the rice according to package directions, adding a bouillon cube and a cinnamon stick. Remove the cinnamon stick after the rice is cooked.
- In a medium skillet, heat oil over medium heat.
- Add cumin, coriander, raisins, and onion. Cook, stirring occasionally, until the onion is soft and golden, about 10 minutes. Add the cooked rice, almonds, and cilantro.
Categories:
Similar recipes
