Cumin-Star Anise Pulaoadmin
In India, rice pilaf is called “pulao” and it has many variations from region to region. Pulao is made with good quality Basmati rice or Jasmine rice, simmired in a broth and cooked with vegetables, spices, garlic, dry fruit or nuts. It can also be made with meat, lentils and beans also simmered in the broth for a while to release their flavors. Chef Ravi
Cumin and Star Anise Pulao
- 2 tbsps Secolari Mantequilla Olive Oil
- 4 pods green cardamon
- 10 whole peppercorns
- 1 cinnamon stick
- 1 bay leaf
- 1 star anise
- 1 cup diced onion
- 2 tbsps grated ginger
- 2 cloves garlic minced
- 1 cup basmati rice
- 1 1/4 cup vegetable or chicken broth
- 1/3 cup golden raisins
- 1/3 cup chopped dired apricots
- 1/2 cup cashews or almonds
- 1 to taste Secolari Applewood Smoke Sea Salt or Secolari roasted garlic sea salt
- chopped cilantro for garnish
- In a large stockpot heat 2 tablespoons of oil over medium heat. Add the cardamom, peppercorns, cinnamon, bay leaf, and star anise. Stir for 2-3 minutes, to allow the spices to release their flavor.
- Then add the onion and sauté for 3-4 minutes. Add the ginger, garlic, salt, and pepper; sauté another 2 minutes.
- Next, add the rice and stir to coat it in oil. Add the stock and bring to a boil. Once boiling pour the raisins on top, cover, and reduce the heat to low. Cover and steam the rice for 15 minutes.
- Then remove from heat. Stir in the chopped apricots and nuts, then cover again. Allow the Pulao to sit another 5 minutes, covered. Serve with fresh cilantro on top!