Indian rice pilaf

Ingredients for 4 servings:

• 6 handfuls of Basmati, cooked in salted water until very firm
• 2 tbsp ghee
• 1 onion(s), finely diced
• 2 garlic cloves, chopped
• 1 tsp, leveled fennel seeds
• 1 tbsp sesame seeds
• 1 tsp turmeric
• 1 tsp, heaped cumin powder
• 1 tsp, leveled salt
• 3 cloves
• 6 cardamom pods
• 5 peppercorns, black
• 300 ml vegetable stock
• 2 tbsp almonds, ground
• some coriander leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Heat a pan without oil and toast the fennel and sesame seeds, cumin, cloves, and pepper. Now add the ghee; once it’s melted, add the onion and garlic and fry. Add the cooked rice, stir vigorously, and slowly add a little more stock, reducing until the pilaf reaches a good consistency. Let it rest for 5 minutes, season with salt and the remaining spices, and finally stir in the almonds and fresh coriander.