Cardamom Spiced Pilaf with Pistachios
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A full-flavoured rice dish that is delicious served as an accompaniment to Indian curry or dhal. It is also nice served with salad and crusty bread for a light lunch or dinner.
Cardamom Spiced Pilaf with Pistachios
Ingredients
- 2 tablespoons ghee
- 2 teaspoons cardamom seeds
- 1 medium brown onion chopped finely
- 1 clove garlic, crushed
- 1 teaspoon grated fresh ginger
- 2 curry leaves, torn
- 1 red Thai chilli, chopped finely
- 2 cups basmati rice, washed & drained
- 1 litre vegetable stock
- ½ cup shelled pistachios
- 2 tablespoons finely chopped fresh mint leaves
Method
- Heat ghee in medium saucepan and fry cardamom seeds, stirring until they begin to pop.
- Add onion and cook, stirring until soft.
- Add garlic, ginger, curry leaves and chilli. Cook, stirring until fragrant.
- Add rice, cook, stirring for 1 minute.
- Add stock, bring to boil, reduce heat, cover with a tight lid and simmer for about 20 minutes or until rice is tender and all the liquid is absorbed.
- Remove from heat, fluff with fork and stir in pistachios & mint.
- Let stand covered for 5 minutes before serving.
