Basmati Rice And Mustard-Seed Pilaf
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden
2
Stir in mustard seeds and cook until they begin to pop
3
Add rice and cook, stirring, 1 minute
4
Add water and salt and bring to a boil
5
Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes
6
Fluff rice with a fork
7
Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden
8
Stir in mustard seeds and cook until they begin to pop
9
Add rice and cook, stirring, 1 minute
10
Add water and salt and bring to a boil
11
Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes
12
Fluff rice with a fork