Basmati Rice Pilaf

Around the World with Rania - "Recipes from India"
KDKA Pittsburgh Today Live 2/29/2012

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Basmati Rice Pilaf

INGREDIENTS

½ cup chopped dried apricots
2 wide strips lemon zest
2 cups cold water
3 tablespoons unsalted butter
1 teaspoon garam masala (an Indian spice blend)
1 medium onion, diced
1 teaspoon kosher salt
1 cup basmati rice, lightly rinsed and drained
Freshly ground black pepper
1 bay leaf
1/3 cup fresh mint leaves
½ cup toasted cashews
¼ cup dried cherries

DIRECTIONS

Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.

Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the 1 teaspoon salt, and coarse black pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed. Remove lid and fluff with a fork. Add in the mint leaves, cashews and dried cherries. Mound the pilaf on a serving platter and serve immediately with the Lamb Vindaloo.

Serves: 4