Aromatic Basmati Rice Pilaf

Ingredients

Basmati rice

1 cup

Water

2 cups

Unsalted butter

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Cumin seeds

1 teaspoon

Cinnamon stick

1 piece (about 2 inches)

Cardamom pods

3-4 pods

Bay leaf

1 leaf

Salt

1 teaspoon

Fresh cilantro

1/4 cup, chopped (for garnish)

Sliced almonds

1/4 cup (for garnish)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Drain well to remove excess starch.
2. In a large saucepan, melt the unsalted butter over medium heat.
3. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
4. Stir in the cumin seeds, cinnamon stick, cardamom pods, bay leaf, and salt. Cook for another 2 minutes, stirring constantly to release the spices' aromas.
5. Add the drained basmati rice to the saucepan, stirring to coat the rice grains with the butter and spices for about 1-2 minutes.
6. Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
7. While the rice is cooking, toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant, about 3-4 minutes. Set aside.
8. Once the rice is cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
9. Fluff the rice gently with a fork, and remove the cinnamon stick, cardamom pods, and bay leaf.
10. Garnish the pilaf with the toasted sliced almonds and chopped fresh cilantro before serving.