Exquisite Zanzibar Pilau
A delightful and aromatic rice dish inspired by Zanzibar cuisine, perfect for any occasion.
Ingredients
| 1 | cup long-grained white rice, preferably basmati |
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| 2 | tablespoons unsalted butter or ghee |
| 1 | small yellow onion, finely diced |
| 5 | green cardamom pods |
| One 2-inch piece cinnamon stick | |
| ½ | teaspoon ground cloves |
| ½ | cup full-fat unsweetened coconut milk |
| 1 | cup boiling water |
| 1 | teaspoon kosher salt |
Instructions
| 1. | Begin by placing the long-grained white rice in a fine-mesh sieve. Rinse the rice thoroughly with cold tap water, gently stirring it with your hands until the water runs clear, for about a minute. Transfer the rinsed rice to a bowl, cover it with cold water, and allow it to soak for a minimum of 10 minutes and up to 30 minutes. |
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| 2. | Meanwhile, in a medium saucepan over medium-high heat, melt the unsalted butter. Add the finely diced onion and cook, stirring occasionally, until it starts to soften, which should take about 5 minutes. Incorporate the green cardamom pods, cinnamon stick, and ground cloves into the mixture, stirring until the aromas are pronounced, approximately 1 minute. Pour in the full-fat unsweetened coconut milk, boiling water, and kosher salt. Drain the soaked rice and add it to the saucepan. Lower the heat to low, cover the pot, and let it cook until the rice absorbs the liquid and becomes tender, which usually takes around 15 minutes. Turn off the heat and let the rice rest, covered and off heat, for at least 10 minutes before gently fluffing it with a spoon or a fork. Remove and discard the cinnamon stick and cardamom pods (if you can locate them, as they tend to hide—if they are elusive, just give a heads-up to your guests). Serve the pilau immediately while it's piping hot. Any leftovers can be stored in an airtight container in the refrigerator and reheated in a 300°F oven or on low heat in a skillet. |
Published on Jul 19, 2024 by Luminița