August 07, 2017
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
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
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.
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.
December 02, 2022