Crispy garlic-topped cumin and spinach pilaf

 

Recipe may contain milk and soy.

Crispy garlic slices add maximum flavour to this spice-filled pilaf.

    11 Ingredients

  

    20g butter

    1 medium brown onion, finely chopped

    2 tsp cumin seeds

    1/2 tsp ground turmeric

    1 1/2 cups basmati rice

    3 cups Massel salt reduced chicken style liquid stock

    100g baby spinach

    2 tbsp vegetable oil

    4 large garlic cloves, thinly sliced

    2 tbsp fresh coriander, chopped

    Fresh coriander sprigs, to serve

    Select all ingredients

 4 Method Steps

Step 1

Melt butter

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in a medium saucepan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add cumin seeds and turmeric. Cook, stirring for 1 minute or until fragrant. Add rice. Stir for 1 minute to coat.

Step 2

Stir in stock. Bring to the boil. Reduce heat to low. Cover with a lid. Simmer for 18 to 20 minutes or until rice is tender and liquid is absorbed. Fluff rice with a fork to separate grains. Stir in spinach. Cover. Stand for 3 to 4 minutes or until spinach wilts.

Step 3

Meanwhile, heat oil in a small frying pan over medium-high heat. Add garlic. Cook, stirring constantly, for 2 to 3 minutes or until garlic is golden and crisp (see note). Using a slotted spoon, transfer garlic to a plate lined with paper towel.

Step 4

Stir coriander into pilaf. Serve sprinkled with crispy garlic and coriander sprigs.

Recipe Notes

Be careful not to burn the garlic or it will taste bitter. Remove the garlic from the pan once it starts to turn golden as it will continue to cook a little further on standing.

You can read Full Here : https://www.taste.com.au/recipes/crispy-garlic-topped-cumin-spinach-pilaf/b85e5cad-9178-40ae-879a-4b1785bc4400

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