Spiced Basmati Rice
A simple pilaf to accompany just about any dish.
- 2 cups Basmati rice, washed
- 2 Tbsp butter
- 1 onion, chopped
- 4 cloves
- ¼ cinnamon stick
- 10 pods green cardamom
- 1 bay leaf or 2 cinnamon leaves
- 1 tsp coriander seeds
- 3 cups chicken stock
- 1 Tbsp poppy seeds
Lightly sauté the cloves, cinnamon, cardamom, bay leaf and coriander in butter. Cook for 1 minute.
Add the chopped onion and cook for another 2 minutes.
Incorporate the drained rice and mix well.
Add stock and bring to a boil.
Cover and lower the heat. Let steam for 20 minutes.
Remove from the heat and let rest for 10 minutes.
Roast the poppy seeds in a dry pan. Sprinkle the roasted poppy seeds on the rice as a garnish.