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    You are in: Home / Recipes / Whole Spice Basmati Pilaf Recipe
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    Whole Spice Basmati Pilaf

    Whole Spice Basmati Pilaf. Photo by kolibri

    1/2 Photos of Whole Spice Basmati Pilaf

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Tasty Tidbits's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse the rice.
    2. 2
      Preheat oven to 180°C.
    3. 3
      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.
    4. 4
      Melt two thirds of the butter in the flameproof casserole dish and saute the onion for about 5 minutes, until softened.
    5. 5
      Add the rice and stir well, then add the herbs, whole spices and lemon or orange zest.
    6. 6
      Cook for a minute or two.
    7. 7
      Bring the stock to a boil, using the larger volume if you prefer a more tender grain.
    8. 8
      Mix the stock into the rice along with the salt and pepper to taste.
    9. 9
      Press on the cartouche, turning the edges up and pressing them to the side of the pan for a neat fit.
    10. 10
      Make sure the vent is visible.
    11. 11
      There is no need to cover with a lid.
    12. 12
      Bake in the oven for about 25 minutes.
    13. 13
      Remove from the oven, allow to stand for 5 minutes, and then remove the cartouch.
    14. 14
      Fork through the remaining butter until the rice grains are fluffy and separate, removing the whole spices before serving if you prefer.

    Ratings & Reviews:

    • on April 02, 2004

      55

      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:-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2005

      55

      Very smooth, tasty and easy. Not sure if the whole amount of butter is needed, but I put it in anyway.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Whole Spice Basmati Pilaf

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.3
     
    Calories from Fat 166
    39%
    Total Fat 18.4 g
    28%
    Saturated Fat 10.3 g
    51%
    Cholesterol 43.8 mg
    14%
    Sodium 875.5 mg
    36%
    Total Carbohydrate 56.5 g
    18%
    Dietary Fiber 2.7 g
    10%
    Sugars 4.1 g
    16%
    Protein 8.6 g
    17%

    The following items or measurements are not included:

    thyme

    cardamom pods

    cloves

    lemons, zest of

    oranges, zest of

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