Pilaf for a Curry Banquet

Name: Pilaf for a Curry Banquet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 118 milliliters sliced almonds, toasted, for garnish; 591 milliliters basmati rice; 3 cardamom pods, bruised; 946 milliliters chicken stock; 1 cinnamon stick, broken into 3; 1 teaspoons cumin seeds; 2 Tbsps chopped fresh cilantro leaves, for garnish; 1 large onion, finely chopped; 1 teaspoons nigella seeds, optional; 2 Tbsps vegetable oil

Pilaf for a Curry Banquet requires roughly 45 minutes from start to finish. This recipe makes 8 servings with 347 calories, 9g of protein, and 10g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up cinnamon stick, onion, chicken stock, and a few other things to make it today. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.

Ingredients you will need

Cinnamon Stick

Cardamom Pods

Cumin Seeds

Clove

Onion

Seeds

Cooking Oil

Equipment you will use

Sauce Pan

Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.

Ingredients you will need

Onion

Stock

Rice

Equipment you will use

Frying Pan

Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.

Ingredients you will need

Sliced Almonds

Cilantro

Rice

Tea

Equipment you will use

Kitchen Towels

Sauce Pan

Equipment

Sauce Pan

Frying Pan

Kitchen Towels

Ingredients

Servings:

118milliliters

sliced almonds, toasted, for garnish 591milliliters

basmati rice 3

cardamom pods, bruised 946milliliters

chicken stock 1

cinnamon stick, broken into 3 1teaspoons

cumin seeds 2Tbsps

chopped fresh cilantro leaves, for garnish 1large

onion, finely chopped 1teaspoons

nigella seeds, optional 2Tbsps

vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Nikolaihof Hefeabzug Gruner Veltliner. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 32 dollars per bottle.