Pilaf is an exotic rice dish flavoured with aromatic spices, which originated in the Middle East. In some cultures pilaf is baked in an oven. Here is a simple version that can be quickly assembled and cooked on your stovetop.
2 Tbsp olive oil or clarified butter
1 onion, diced fine
½ tsp fennel seeds
2 cloves garlic
1 cup basmati rice
1 tsp cinnamon powder
1 Tbsp vegie stock powder
¼ cup almonds, chopped
2 cups cold water
- Melt butter in a saucepan and sauté the onion and fennel seeds until onion is soft.
- Add remaining ingredients to the pan and cover with the saucepan lid. Bring to a boil. Turn heat down low and simmer for 15 – 20 minutes.
- Turn heat off and stand for about 10 minutes before serving.