Ingredients
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1 1/4 cups basmati rice
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2 tablespoons olive oil
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1 onion, minced
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2 garlic cloves, minced
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1 teaspoon cumin seed
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2 teaspoons coriander powder
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1/2 teaspoon cardamom
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1 bay leaf
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2 cups chicken broth or 2 cups vegetable broth
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1/2 cup nuts (pistachios, cashews, slivered almonds)
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salt and pepper
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1 tablespoon chopped cilantro (to garnish)
Instructions
- Wash rice in a sieve under cold running water until water runs mostly clear.
- Place rice in a bowl with fresh cold water, and let sit 30 minutes.
- Drain well.
- Heat oil in a larger sauté pan, and lightly sauté the onion and garlic until translucent, about 5 minutes.
- Add the rice, cumin seeds, coriander, cardamom and bay leaf.
- Toss rice to coat well with the seasonings, and lightly sauté 2 minutes.
- Add broth, and season with salt and pepper.
- Bring to a boil, cover and reduce heat to low, and cook 10 minutes.
- (Do not lift lid.) Remove from heat and allow to sit 5 minutes before lifting lid.
- Add nuts and toss to combine.
- Garnish with fresh chopped cilantro.
- For Vegetarians use the vegetable broth.