Rice Pilaf

This rice pilaf is my dad’s recipe. We like to make it when we make Tandoori chicken or other Indian dishes. The cinnamon stick, clove and bay leaf give it such a subtle and unique flavor. The bottom gets crispy, which is the goal! If you want to make this vegan, I highly recommend Miyoko’s brand butter!

Instructions (Serves 4):

• 4 oz unsalted butter

• 1 yellow onion, diced

• 1 cinnamon stick

• 2 whole cloves

• 1 bay leaf

• 1 cup Basmati rice

• 2 1/2 cups chicken or vegetable broth

Instructions:

• Preheat oven to 375 degrees F.

• Melt butter in a large oven-safe pan.

• Add onions, cinnamon stick, cloves, and bay leaf to the pan.

• Sauté on med/high heat until onions are translucent.

• Add rice, mix to coat with butter.

• Add broth to the pan. Bring to a boil.

• Remove from heat. Cover top with foil. (Do not want to use a fitted lid for the pan or else the liquid will not be able to escape).

• Bake in the oven for 1 hour. Check at 45 mins to make sure the bottom is not burning.

• Remove cinnamon stick, cloves and bay leaf before eating. Enjoy!

• Recommend pairing with my Tandoori Tofu recipe.