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Fragrant Rice Pilaf

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“From; The Book of Curries & Indian Foods”

Ingredients Nutrition


  1. Rinse the rice (put it in a strainer to make this easier), until the water runs clear.
  2. Put the rice in a bowl, cover with the water and set aside to soak, soak 30 minutes.
  3. In a large saucepan or dutch oven, heat the oil and toast all the spices for one minute.
  4. Drain the rice and add to the pan.
  5. Cook 3 minutes, stirring frequently, until opaque and lightly golden.
  6. Add 5 cups of water (you may use the reserved soaking water, but I usually just use fresh water).
  7. Bring to a boil, lower heat, cover, and simmer for about 15 minutes.
  8. You may need to add additional water or cook a bit longer for the rice to get soft.
  9. When the rice is served, remind diners that the whole spices are for decoration, not eating.

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