Basmati Rice Pilaf Recipe Inspired by Alex Guarnaschelli
Skill Level: Easy
Servings: 4 to 6
Total Time: 1 hour
Inactive: 30 minutes
Cook Time: 30 minutes
- 2 cups basmati rice
- 4 cups cold water
- 2 teaspoons whole cumin seeds
- 3 cardamom pods, lightly smashed (seeds kept, pods discarded)
- 1 teaspoon fennel seeds
- 1 cinnamon stick
- 12 black peppercorns
- 2 bay leaves
- 2 tablespoons unsalted butter (plus an extra 3 tablespoons, sliced, if you wish)
- 1 large red onion, peeled and finely chopped
- Kosher salt
Instructions:
- Rinsing the Rice: Rinse the basmati thoroughly to remove dust and excess surface starch; this helps the grains stay separate and yield a fluffier pilaf.
- Preheat Oven: Preheat your oven to 250F.
- Soaking: Place the rice in a medium bowl, cover with 4 cups cold water, and let soak for 30 minutes.
- Spice Toasting: Combine the cumin seeds, cardamom seeds, fennel seeds, cinnamon stick, peppercorns, and bay leaves on a baking sheet. Toast in the oven for 23 minutes until aromatic, then remove and let cool.
- Cooking Onion and Spices: In a medium saut pan over medium heat, melt 2 tablespoons butter and add the chopped red onion. Season with salt and cook until soft and translucent, about 35 minutes, without browning. Add the cooled toasted spices and stir to combine.
- Adding Rice: Drain the soaked rice, reserving the soaking water. Stir the drained rice into the pan and cook about 2 minutes until the grains begin to make a faint crackling sound. Gently pour in the reserved soaking water, season well with kosher salt, and raise the heat until the mixture comes to a gentle simmer.
- Simmering: Reduce heat to mediumlow and cook uncovered for about 8 minutes without stirring. Taste a few grains with a fork; the rice may need 24 additional minutes. Avoid stirring to prevent breaking the grains.
- Resting and Serving: Remove the pan from heat, cover, and let rest for 10 minutes. Just before serving, gently fluff with a fork and transfer to a serving dish. For a richer finish, fold in the extra 3 tablespoons of butter. Serve immediately.
This pilaf is excellent as a side or can be turned into a main by folding in cooked chicken, shrimp, or vegetables.
