0 (0)


Basmati pilaf

So far, I've made only seven dishes from "1,000 Indian Recipes" by Neelam Batra (Wiley Publishing, $35). But these have turned out so well, I am happy that 993 remain. In this case, quantity and quality are not separate issues. ... Read more

Total time: 1 1/2 hours | Serves 6
  • 1 1/2 cups basmati rice
  • 2 3/4 cups water
  • 1/4 cup peanut oil or melted ghee, divided
  • 1 (1-inch) stick cinnamon
  • 6-8 whole cloves
  • 3-4 small onions, thinly sliced
  • 2 teaspoons sugar
  • 1 teaspoon salt, or to taste
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 small head broccoli, cut into 1/2-inch florets, stems cut into 1/4-inch pieces

Step 1Soak rice in the water 30 minutes.

Step 2Heat 3 tablespoons of oil in a nonstick saucepan over medium-high heat. Cook the cardamom, cinnamon and cloves, stirring, 30 seconds. Add the onions and cook until golden. Sprinkle with sugar, reduce heat to medium-low and cook, stirring occasionally, until onions are dark brown, 20 minutes. Remove half the onions, drain on paper towels and reserve.

Step 3Add the rice, its water and salt to the pan; bring to a boil. Reduce the heat, cover partially until the foam subsides, then cover snugly and cook until the water has been absorbed and the rice is tender, 12 to 15 minutes. Let rice rest 5 minutes.

Step 4Heat 1 tablespoon oil in a saucepan; add the cumin and mustard seeds. Lower heat; cover until the spluttering subsides. Add the broccoli, stir 2 minutes. Remove cinnamon stick from the rice; transfer the rice to a platter and mix in the broccoli. Top with the reserved onions.

Note: Ghee and black mustard seeds are sold in Indian stores.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Thelma Collins' corn pudding


Brown rice with lentils