- Olive oil + butter
- Onion + Garlic
- Fresh jalapeno
- Ground turmeric
- Basmati rice
- Ground cumin
- Salt and pepper
- Cilantro/coriander leaves
Rinse the basmati rice 3 to 4 times in water or until the water looks clear.
Take the rice in a large container and add enough water to cover. Soak the rice for 15-20 minutes.
Heat olive oil and butter in a heavy bottomed pot or pan over medium heat. Once the butter melted, add onion and garlic. Saute for 3-4 minutes or until onions soften.
Add jalapeno, raisins, turmeric, ground cumin, ground pepper, and salt. Saute for a couple of seconds.
Add soaked and drained basmati rice. Gently saute the rice for 1-2 minutes until slightly toasted. Do it with a light hand to avoid breaking the grains of rice.
Add chicken stock and chopped cilantro and stir to mix. Bring the rice to a boil over high flame. Once the water on the surface of the rice dries up, reduce the flame to the lowest, cover and cook for 10 minutes.
Your golden pilaf is ready. Turn off the flame, add some cilantro and allow the rice to sit covered for 5 minutes.
Serve immediately. Enjoy!