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Basmati Pilaf with Caramelized Onions and Broccoli |
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Serves: 4 (Bhunna Pyaz aur Hari Gobhi ka Pullao)Category: Vegetarian Pilafs, Vegan Makes 4 to 6 servings Onions, those aromatic chameleons that assault your senses and make you weep when raw, can instantly transform into something quite welcoming and exciting when caramelized with a touch of sugar. (Sugar isn't essential to mellow the onion flavor, but sugar helps boost its natural sweetness and give it a rich brown color.) Here, I use some of the caramelized onions to cook the rice, and the rest as a last-minute garnish. 1 1/2 cups basmati rice, sorted and washed in 3 to 4 changes of water 2 3/4 cups water 4 tablespoons peanut oil or melted ghee 6 to 8 green cardamom pods, crushed lightly to break the skin 1 stick cinnamon (1-inch) 6 to 8 whole cloves 3 to 4 small onions, cut in half lenghwise and thinly sliced 2 teaspoons sugar 1 teaspoon salt, or to taste 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 1 small head broccoli, cut into 1/2-inch florets, stems cut into 1/4-inch pieces Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. In a medium bowl, soak the rice in the water, about 30 minutes. 2. Heat 3 tablespoons oil (or ghee) in a medium nonstick saucepan over medium-high heat and cook the cardamom pods, cinnamon, and cloves, stirring, about 30 seconds. Add the onions and cook, stirring, as needed, until golden, about 5 minutes. Sprinkle the sugar over the onions, reduce the heat to medium-low, and continue to cook until they are dark brown. With a slotted spatula, remove half the onions, drain them on paper towels (to make them crisp), and reserve for garnish. 3. To the pan, add the rice, the water it was soaking in, and the salt and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Do not stir the rice while it is cooking. Remove from the heat and allow the rice to rest about 5 minutes. 4. Meanwhile in a small saucepan, heat the remaining 1 tablespoon oil and add the cumin and mustard seeds; they should splitter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the broccoli florets and stir about 2 minutes. Transfer the rice to a serving platter and lightly mix in the broccoli, with some of it visible as a garnish, top with the reserved onions, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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