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basmati rice

BASMATI RICE PILAF WITH LENTILS AND GHEE CARAMELIZED AND SPICED ONIONS


Description

Rice pilaf is a delicious dish, one that we devour with our eyes and, at first bite, feel we’re eating something special. The Truly Grass Fed ghee caramelized onions will offer a perfect touch to the recipe.


Scale

Ingredients

  • 1 cup of basmati rice washed and drained
  • 1/3 cup regular lentils
  • 3 cups water
  • 6 saffron pistils
  • 3 large onions, 1diced and 2 thinly sliced
  • 6 tbsp Truly Grass Fed Ghee Butter
  • 1 tsp sugar
  • 2/3 cup sliced almond (or pistachios)
  • 1/2 cup golden raisins
  • 1 stick of cinnamon
  • 2 cardamom pods
  • ½ tsp cumin
  • 1 piece of anise star
  • 1 bay leaf
  • salt and pepper to taste

Instructions

  • Put the rice in a bowl with the lentils and 2 and 1/2 cups of water. Soak for 30 minutes.
  • Boil the remaining water, add the saffron, and let it rest for about 15 minutes.
  • Heat 2 tbsp of ghee in a large saucepan; add the sliced onion and a pinch of salt and stir. Cook it in medium heat for about 10 minutes, mixing once in a while, until the slices are soft. Sprinkle with the sugar, season with salt and pepper, cook for another 5 minutes or until the onion is golden and caramelized. Transfer it to a bowl and set it aside.
  • In the same pan, heat 1 tbsp of ghee and then golden the almonds. Add the raisins, let them heat, and set them aside.
  • Add the remaining ghee to a medium pan and slightly golden the diced onions. Add the cinnamon, cardamom pods (crush them with a knife blade), cumin, anise, and bay leaf. Wait until fragrant.
  • Drain and set aside the soaking water of the grains. Put together the rice and the lentils in the onion and spices pan and mix well.
  • Gather the soaking water and the saffron water with salt and cook in slow heat with the pan lid for about 15 minutes, until grains are soft yet firm.
  • Turn off the heat and let it rest for 5 minutes. Take off the lid and, with a fork, gently loosen the grains. Take off the cinnamon, the anise, and the cardamom pods and stir in almonds and raisins.
  • Serve in a tray and spread the onions on top.