Fragrant basmati and almond pilaf
Published: September 17, 2015 at 4:27 PM
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serves 8
Easy
Total time: 50 mins
0 reviews
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The spices in this warming pilaf make a fragrant dish ready in under an hour. The almonds add a toasty crunch, perfect for an easy wintery dish.
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Ingredients
Nutrition
-
75g butter
-
3 large onions
halved and sliced
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4 cloves garlic
sliced
-
2 cinnamon sticks
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6 cloves
-
1 tsp turmeric
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500g basmati rice
-
900ml vegetable stock
-
for deep frying oil
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4 tbsp flaked almonds
toasted
Nutrition: per serving
- kcal384
- fat15.6g
- saturates0g
- carbs57.5g
- sugars0g
- fibre2.5g
- protein6.9g
- salt1.32g
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Method
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step 1
Melt the butter in a large, wide pan and cook half the onions and all the garlic until soft and golden. Add the spices and cook for a couple of minutes. Add the basmati and stir until coated. Pour in the stock. Turn the heat down to a simmer then cover and cook for 10-15 minutes, or until all the stock has been absorbed and the rice is tender.
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step 2
Meanwhile, heat a 2cm-layer of oil in a pan and deep-fry the remaining onions until crisp. Scatter the almonds and crisp onions over.
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