Coconut Clove Pilaf

Cloves make this a delicious and unique pilaf. Can be eaten as a meal (yes, it’s that good) or as a side. 

makes 3 cups

ingredients

1 cup of basmati rice

2 tablespoons coconut oil

1/4 teaspoon fenugreek seeds

1 teaspoon crushed cloves

1 cup fresh frozen grated coconut

1 cup diced red onion

1 teaspoon sea salt

1 1/2 cup water

1/2 cup coconut milk (or 1/2 cup water)

1/4 cup cilantro, finely chopped

instructions

Rinse the rice in cold water 3 to 4 times. Soak in water for 30 minutes up to 2 hours. 

Heat the coconut oil and fry the fenugreek seeds and crushed cloves for a few seconds. Add the coconut, onion and salt. Cook for 4 to 5 minutes. 

Add rice, water, and coconut milk. Cook on high until it comes to a boil.

When it does, lower heat to low/medium, cover, and simmer for 7 to 8 minutes without stirring. Nearly all of the liquid should be fully absorbed. 

Remove from heat and let the pilaf rest, covered for 5 minutes. Fluff gently with a fork and garnish with cilantro and serve. 

notes & variations

• Garnish with finely chopped basil or add peanuts or crushed almonds.

• Add 1/2 cup of chana dal to soak with the rice and 1/2 cup additional liquid to step 4 to add some legumes to your dish.

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