Recipe by MarieRynr
This is an easy pilaf which is simply left to cook in the oven. The whole spices can be removed before serving if you like. A round cast-iron casserole is the ideal cooking pot; a roasting tin is not suitable. Fragrant and delicious, it makes a great accompaniment to any meat.
Top Review by Charishma_Ramchandani
This is a very tasty rice dish. I made this using Maggi Vegetable stock with onions as a substitute for chicken stock. Also, I substituted butter with Pure Wesson Canola oil. I did not use any star anise since I did not have that on hand. I prepared this rice on the stovetop. It was wonderful to dig into this! Thank you for sharing:-)
- 250 g basmati rice
- 75 g butter
- 1 large onion, finely chopped
- 1 sprig thyme
- 1 bay leaf
- 2 cinnamon sticks
- 6 cardamom pods, split open
- 2 star anise (optional)
- 2 cloves
- 1 lemon, zest of, finely pared in pieces
- 1 orange, zest of, finely pared in pieces
- 500 -600 ml chicken stock or 500 -600 ml water
- 1 teaspoon sea salt
- fresh ground black pepper
Directions See How It's Made
- Rinse the rice.
- Preheat oven to 180°C.
- Make a cartouch to fit a medium round casserole dish; cut a circle of greaseproof paper, slightly larger than the dish, and snip a tiny hole in the centre to make a steam vent.
- Melt two thirds of the butter in the flameproof casserole dish and saute the onion for about 5 minutes, until softened.
- Add the rice and stir well, then add the herbs, whole spices and lemon or orange zest.
- Cook for a minute or two.
- Bring the stock to a boil, using the larger volume if you prefer a more tender grain.
- Mix the stock into the rice along with the salt and pepper to taste.
- Press on the cartouche, turning the edges up and pressing them to the side of the pan for a neat fit.
- Make sure the vent is visible.
- There is no need to cover with a lid.
- Bake in the oven for about 25 minutes.
- Remove from the oven, allow to stand for 5 minutes, and then remove the cartouch.
- Fork through the remaining butter until the rice grains are fluffy and separate, removing the whole spices before serving if you prefer.