Recipe by Chef Micheal Swamy
I love pilafs. They are one of the easiest things to put together and can be a complete meal on their own. I have never really understood why people pair delicate yet flavourful pilafs with rich spicy curries. All one needs is a bowl of mildly spiced raita and some crispy papads. Here I have cooked the pilaf in some wine for an added touch of flavour.
Ingredients:
1½ tablespoons vegetable oil
2 pieces star anise
1 teaspoon cumin seeds
2 bay leaves
2 inch cinnamon stick
4 cloves
1 large fresh green chilli, minced
1½ cups Basmati rice, washed & drained well
2 cups vegetable stock, hot
1 cup white wine
6 to 8 dried apricots, soaked in ½ cup white wine
Salt to taste
½ cup fresh pomegranate seeds
For garnish
A few sprigs fresh mint leaves
½ cup crisp fried onions
Method:
- Heat oil in a large deep frying pan over medium heat. Add star anise, cumin, bay leaves, cinnamon and cloves.
- When spices crackle, add minced chilies and rice and sauté the mixture for 2 to 3 minutes.
- Stir in stock, wine, apricots (with soaking wine) and salt and mix well.
- Increase flame to medium high and cook, stirring occasionally till level of liquid reduces to a point where the rice just becomes visible.
- Immediately reduce the flame to low, sprinkle over with pomegranate seeds and cover the pan. Cook for another 6 to 8 minutes till rice is tender.
- Fluff the pilaf with a fork gently mixing the pomegranate seeds into it.
- Serve hot garnished with mint and crisp fried onions.
- Serve with any raita of your choice and papad.
NOTE: If you would like to make this recipe without wine, simply omit the wine and cook the pilaf with 3 cups stock. In that case, the apricots should be soaked in stock or warm water.
