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"To cook is to
create. And to create well...
is an act of ingenuity, and faith."
Basmati Rice Pilaf
days when warmth is the most important need of the human
heart, the kitchen is the place to find it."
~ E. B. White
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Basmati Rice Pilaf
Second Helpings from Union
Square Cafe: 140 New Favorites
from New York's Acclaimed Restaurant
by Danny Meyer and Michael Romano, 2001, HarperCollins
“Basmati is a long-grained rice prized in Indian cookery for its fragrance
nutty flavor. Once exclusively an Asian import, good-quality basmati is
grown in Texas as well. In this recipe, the rice is enhanced with
toasted spices, sautéed onions, and mushrooms to make a fabulous
Black cumin is a smoky spice, prized in northern Indian cooking, that
available in most Middle Eastern or Indian specialty stores.”
1 1/2 cups basmati rice
3 tablespoons butter
1 cinnamon stick
4 cardamom pods
1 bay leaf
3/4 teaspoon black cumin or cumin
1 1/2 cups chopped onion
4 cups thinly sliced cremini mushrooms
2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees F.
2. In a large bowl, cover the rice with cold water and stir with your
fingers until the water becomes cloudy. Carefully pour off the water,
the rice. Repeat 2 to 3 times, until the water is almost clear.
fresh, cold water and soak for 10 minutes.
3. Bring 2 cups of water to a boil and set aside.
4. Heat the butter over medium-high heat in a 3-quart straight-sided
pan until it begins to turn nut-brown. Add the spices and cook until
fragrant, 30 to 60 seconds. Add the onion and cook until it begins to
brown, 4 to 5 minutes. Add the mushrooms and cook until softened,
2 to 3 minutes.
5. Drain the rice, add it to the pan, and cook, stirring, for 1 minute to
the rice with the butter. Season with the salt and pepper, and pour in
the reserved hot water. Bring to a boil and cook for 1 minute. Cover
with a tight-fitting lid or aluminum foil, place in the oven, and bake for
10 minutes. Remove from the oven and let stand, still covered, for 5
Uncover the rice, fluff with a fork, and serve hot.
[An excellent accompaniment to
Sautéed Shrimp Goan
Featured Archive Recipes:
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Pilaf of Barley, Mushrooms, Peas and Radicchio
Elizabeth David's Rice Pilau
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