Easy recipe Basic Pilaf Recipe

how to make Basic Pilaf Recipe, fresh Basic Pilaf Recipe, Basic Pilaf Recipe recipes, recipe Basic Pilaf Recipe, easy Basic Pilaf Recipe recipe, best Basic Pilaf Recipe recipe, homemade Basic Pilaf Recipe, simple Basic Pilaf Recipe recipe, cooking Basic Pilaf Recipe, cook Basic Pilaf Recipe, recipe for Basic Pilaf Recipe, how to cook a Basic Pilaf Recipe, what to cook with Basic Pilaf Recipe, recipe for cooked Basic Pilaf Recipe, Basic Pilaf Recipe recipe easy

fourtyg (two tablespoons) ghee (clarified butter) one brown onion, finely chopped one/two teaspoon cardamom (Recipes by ingridients cardamom) seeds one cinnamon (Recipes by ingridients cinnamon) stick three bay leaves three hundredg (one one/two cups) SunRice Basmati Rice six hundred and twenty-fivemls (two one/two cups) Campbells Real Stock Chicken Pinch, salt (Recipes by ingridients salt) or to tasteStep one Measure and prepare all your ingredients before you start, and have all the required utensils close at hand. The rice (Recipes by ingridients rice) required to give pilaf its characteristic light and fluffy texture requires a low starch content. Basic Pilaf Recipe. This is because starch is a binding agent and causes the grains to stick together when cooked. Fragrant Basmati rice (Recipes by ingridients rice) has the least amount of starch of all rices and when cooked correctly, the grains remain separate, making it ideal for pilaf. The size of saucepan you use to make pilaf will influence the cooking time. We used a medium, standard stainless-steel saucepan, about about twentycm in diameter and about tencm deep. A wider, shallow saucepan will take a few minutes less to cook the rice (Recipes by ingridients rice) and a narrower, deeper saucepan with take a few minutes more than the specified time. Basic Pilaf Recipe. Step two Rinse the rice (Recipes by ingridients rice) under cold running water (Recipes by ingridients water) until the water (Recipes by ingridients water) runs clear. Basic Pilaf Recipe. Rinsing the Basmati rice (Recipes by ingridients rice) washes away the small amount of starch that coats the grains and therefore helps to prevent them from sticking together when cooked. Basic Pilaf Recipe. Step three Heat the ghee in a medium saucepan over medium heat and cook the onion for about five minutes or until soft. Basic Pilaf Recipe. Add the, cardamom (Recipes by ingridients cardamom) cinnamon (Recipes by ingridients cinnamon) stick and bay leaves and cook, stirring frequently, for three minutes or until aromatic. Basic Pilaf Recipe. Cooking the spices and bay leaves briefly in the ghee will heighten their flavour. Step four Add the rinsed rice (Recipes by ingridients rice) and stir over medium heat for one-two minutes or until coated with ghee and lightly toasted. Basic Pilaf Recipe. Toasting the Basmati rice (Recipes by ingridients rice) helps bring out the unique flavour of this grain while coating it in the oil will seal the grains to help them remain separate when cooked. (The grains of rice (Recipes by ingridients rice) will start sticking to the pan when they are adequately toasted.) Step about five Add the stock and, salt (Recipes by ingridients salt) stir, increase heat to high and bring to the boil. Reduce heat to low, cover with the saucepan lid (you can cover it tightly with foil if the saucepan doesnt have a lid) and simmer gently for fifteen minutes or until all the liquid has been absorbed. To check whether the rice (Recipes by ingridients rice) is ready, place a fork down the side of the pan to the bottom and draw a little of the rice (Recipes by ingridients rice) away from the side and base of the pan. Basic Pilaf Recipe. If there is no liquid, the rice (Recipes by ingridients rice) is ready. Step six Remove from heat and stand, covered, for three-about five minutes. Standing allows the rice (Recipes by ingridients rice) grains to absorb any of the remaining liquid trapped as steam. It also helps the pilaf to settle. Gently stir the rice (Recipes by ingridients rice) with a fork to separate the grains. Never use a spoon as you will crush the grains, making them lose their shape and stick together. Serve immediately.. Basic Pilaf Recipe.