Fragrant basmati and almond pilaf
serves 8
Easy
Total time:
The spices in this warming pilaf make a fragrant dish ready in under an hour. The almonds add a toasty crunch, perfect for an easy wintery dish.
Skip to ingredients
- 75g butter
- 3 large onionshalved and sliced
- 4 cloves garlicsliced
- 2 cinnamon sticks
- 6 cloves
- 1 tsp turmeric
- 500g basmati rice
- 900ml vegetable stock
- for deep frying oil
- 4 tbsp flaked almondstoasted
Nutrition: per serving
- kcal384
- fat15.6g
- saturates0g
- carbs57.5g
- sugars0g
- fibre2.5g
- protein6.9g
- salt1.32g
Method
step 1
Melt the butter in a large, wide pan and cook half the onions and all the garlic until soft and golden. Add the spices and cook for a couple of minutes. Add the basmati and stir until coated. Pour in the stock. Turn the heat down to a simmer then cover and cook for 10-15 minutes, or until all the stock has been absorbed and the rice is tender.
step 2
Meanwhile, heat a 2cm-layer of oil in a pan and deep-fry the remaining onions until crisp. Scatter the almonds and crisp onions over.
