Entertaining Side Indian

Butter baked pilaf with saffron and cardamom

Name: Butter baked pilaf with saffron and cardamom
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Cuisine: /indian
Ingredients: 4 cups (1L) Chicken Style Liquid Stock; 1 bay leaf sprig; 10 cardamom pods, bruised; Pared zest of 1/2 an orange; 1/2 tsp firmly packed saffron threads; 2 red onions, cut into sixths; 600g basmati rice; 90g unsalted butter, chopped

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15m

45m

Butter baked pilaf with saffron and cardamom

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by Charlotte Binns-McDonald

Apr 25, 2018

This pilaf makes a great side dish at any dinner party and is particularly good when served with a flavoursome curry.

4 cups (1L) Massel Chicken Style Liquid Stock
1 bay leaf sprig
10 cardamom pods, bruised
Pared zest of 1/2 an orange
1/2 tsp firmly packed saffron threads
2 red onions, cut into sixths
600g basmati rice
90g unsalted butter, chopped

Method

1.

Preheat the oven to 200°C.
2.

Place stock, bay leaf sprig, cardamom, orange zest, saffron, onion and 1 tsp salt flakes in a saucepan over high heat and bring to the boil.
3.

Place rice in a 3L baking dish and cover with hot stock mixture, stirring well. Cover surface with baking paper, then cover dish with foil. Bake for 35 minutes, remove from oven and stand, covered, for 10 minutes.
4.

Meanwhile, place butter in a frypan over medium-high heat. Once foaming, cook, stirring occasionally, for 3 minutes or until foam is golden. Drizzle hot butter over rice to serve.