RecipePrep10 minsCook20 minsServes4DifficultyEasy
Ingredients
- 1.5 tsp Sun & Spice Golden Turmeric
- 0.5 tsp Sun & Spice Bold Black Pepper
- 300g basmati rice, rinsed
- 1 medium onion, finely sliced
- 2 tbsp butter or ghee
- 500ml vegetable stock
- 1 bay leaf
- 0.5 tsp salt
- 2 tbsp toasted flaked almonds
Products Used
Method
- Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
- Melt the butter in a medium saucepan over medium heat. Add the sliced onion and cook for 4-5 minutes until golden.
- Stir in the Golden Turmeric and Bold Black Pepper, cooking for 30 seconds until the spices are fragrant.
- Add the drained rice and stir to coat each grain in the spiced butter. Cook for 1 minute.
- Pour in the vegetable stock, add the bay leaf, and bring to the boil. Reduce the heat to the lowest setting, cover tightly, and cook for 12-14 minutes.
- Remove from the heat and let the rice steam with the lid on for 5 minutes. Fluff with a fork, discard the bay leaf, and scatter with toasted almonds.
Tips
- Do not lift the lid while the rice cooks. The trapped steam is essential for perfectly fluffy grains.
- Add a handful of raisins or sultanas with the stock for a lightly sweet variation.
- Store leftovers in the fridge for up to 2 days. Reheat with a splash of water in a covered pan.
Serving Suggestions
Serve alongside curries, grilled chicken, or roasted vegetables. This pilaf also works beautifully as a base for grain bowls topped with roasted chickpeas and yoghurt.
