Brown Basmati Pulao

Makes 4 servings

What you’ll need…

2 tbsp (30 mL) coconut oil
1 small onion, finely diced
1 tbsp (15 mL) finely chopped ginger root (1 tsp/5 mL) dried
1 tsp (5 mL) whole cumin seeds
1 tsp (5 mL) cinnamon
¼ tsp (1.25 mL) ground cardamom (or 2 whole cardamom pods)
1 bay leaf
pinch saffron threads, optional
1 cup (250 mL) brown basmati rice
1 ½ cups (375 mL) water
½ cup (125 mL) coconut milk
2 tbsp (30 mL) dried currants or raisins, optional
2 tbsp (30 mL) slivered almonds, optional
  sea salt, to taste

What to do…

  1. In medium saucepan, heat coconut oil over medium. Add onions; cook 2-3 minutes or until starting to soften.
  2. Add spices and rice. Cook 1 minute longer, stirring constantly. Stir in water and coconut milk; increase heat to medium-high and bring to boil.
  3. Reduce heat, cover and simmer for 30-45 minutes, or until rice is tender and moisture is absorbed. Brown rice brands can vary greatly, if the pan is dry and rice is still tough, add a few tablespoons of hot water, cover and keep cooking.
  4. Fluff rice with a fork. Serve topped with dried currant and slivered almonds, if desired.