Banquet curry pilaf – a detailed recipe cooking. 
Time: 45 мин. Difficulty: Easy Servings: 8 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.5 tbsp. basmati rice
- 2 tbsp. l vegetable oil
- 1 finely chopped large onion
- 2 clove buds
- 3 crushed cardamom fruits
- 1 cinnamon stick broken into 3 parts
- 1/2 tsp cumin seeds
- 1/2 tsp nigella seed (black cumin)
- 4 tbsp. chicken broth
- 1/2 tbsp. toasted almonds for decoration
- 2-3 tbsp. l chopped fresh cilantro leaves for decoration
- Optional equipment: deep pan with a lid 24 cm in diameter
Recipes with similar ingredients: basmati rice, onion, cloves, cardamom, curry, cinnamon, cumin, caraway seeds, cilantro, rice long grain almonds
Recipe preparation:
- In a deep saucepan, fry the onion in the oil with cloves, fruits cardamom, cinnamon stick, cumin seeds, nigella seeds (if use) until the onion is lightly browned and soft. Cook over medium or low heat, stirring frequently, this should take about 10 minutes
- Pour the rice and mix it in a circle in oil with spices and onion until it becomes smooth and shiny, then pour in the broth and bring the contents of the pan to a boil. Cover the pan and cook over low heat for 20 minutes.
- Turn off the heat, remove the lid, cover the pan with the kitchen towel and close the lid again. You can leave rice “rest” in this way for at least 10 minutes. and up to an hour. Stir rice with a fork and serve, sprinkled with fried almonds and cilantro.
