Pilaf is a basic, buttery rice, originating in the 17th century. It became widely used across the Middle East and each country has their own version. Nani's is a classic.
Ingredients [makes 3-4 side portions]
1 cup jasmine or basmati rice
1 tbsp butter
1 tsp ghee/clarified butter `
1 tsp cumin seeds
4 cloves
6 black peppercorns
2 small pieces of cinnamon
2 cups hot water
1 tsp salt
Nani Says: Wash rice & soak in water 2-3 hours [if you're in a rush, soak in hot water, replace water every 15min for at least 30 minutes]. Drain & set aside. In a large pot on medium heat, add butter & ghee. When melted, add cumin, peppercorns, cinnamon& cloves. Add rice, stir until rice has absorbed most of the butter & begins to stick (about 3-5 minutes). Add hot water & 1 tsp salt; cover and cook on low heat for 10-15 minutes, stirring occasionally(if your rice sticks to the bottom, add more water).
Biryani: To upgrade your rice, use your pilaf as a base for Nani's ultimate Biryani rice.