Semiya rice pilaf is a fluffy and tender rice dish perfect for this Easter. It can be made quick and easily and is super flavourful. Here's how to nail one of the best pilafs you could make at home.
Ingredients
1 tablespoon ghee
1 (3inch) halved cinnamon stick
2 green cardamom pods
2 whole cloves
2 minced garlic
Turmeric a pinch
1/4 cup thinly sliced onions
1 cup basmati rice washed and drained
2 cups hot water
1 teaspoon salt
A squeeze of lime
To garnish
¼ cup broken vermicelli
2 tsp butter -2 tsp
Preparation
Heat ghee in a medium size pot until hot.
Add spices and stir rapidly.
Add onion and cook until translucent.
Stir in washed and drained rice.
Keep stirring until fragrant, about 1 minute.
Add hot water and salt and bring to boil.
Reduce heat, cover tightly and simmer until all water has been absorbed. (Around 15 minutes )
Let it stand, covered for 10 mins.
Fluff rice with fork. Remove spices .
Heat butter, add vermicelli, and toast for 2 minutes until brown.
Add vermicelli along with rice.
Garnish pilaf with toasted pine nuts (or cashew ), pomegranate seeds and coriander leaves.
