Pilaf with curry for a banquet
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Pilaf with curry for a banquet - a detailed recipe.
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:
- 2.5 tbsp. basmati rice
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 clove buds
- 3 crushed cardamom pods
- 1 cinnamon stick, broken into 3 pieces
- 1/2 teaspoon cumin seeds
- 1/2 tsp nigella seeds (black cumin)
- 4 cups chicken broth
- 1/2 cup toasted almond slices for garnish
- 2-3 tbsp chopped fresh coriander leaves for garnish
- Additional equipment: deep saucepan with lid, diameter 24 cm.
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Recipes with similar ingredients: basmati rice, onions, carnation, cardamom, curry, cinnamon, cumin, caraway, cilantro, long-grain rice, almond
Cooking the dish according to the recipe:
- In a deep saucepan, sauté the onion in oil with the cloves, cardamom, cinnamon stick, cumin seeds, and nigella seeds (if using) until the onion is lightly browned and softened. Cook over medium-low heat, stirring frequently, for about 10 minutes.
- Add the rice and stir it in the oil, spices, and onion until smooth and glossy. Then pour in the broth and bring to a boil. Cover and simmer over low heat for 20 minutes.
- Turn off the heat, remove the lid, cover the pan with a kitchen towel, and replace the lid. You can let the rice rest like this for at least 10 minutes and up to an hour. Fluff the rice with a fork and serve, sprinkled with toasted almonds and cilantro.
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