Golden Spiced Pilaf With Crispy Shallots

Golden Spiced Pilaf With Crispy Shallots is a vibrant, aromatic dish that will transport your taste buds to the spice markets of the East. basmati rice is infused with warm cumin, coriander, and cinnamon, while crispy shallots add a satisfying crunch, making this pilaf a true showstopper.

Ready Time

45 mins

Yields

4 servings

Ingredients

1 cup uncooked basmati rice
2 tablespoons olive oil
1 small onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups vegetable broth, warmed
2 tablespoons unsalted butter
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Crispy Shallots (see below for recipe)
For the Crispy Shallots:
3 large shallots, thinly sliced
1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
2 tablespoons olive oil

Instructions

Rinse the basmati rice in a fine mesh sieve until the water runs clear, then drain and set aside. Heat the olive oil in a large saucepan over medium heat.

Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the cumin, coriander, cinnamon, turmeric, cayenne pepper (if using), salt, and black pepper to the saucepan. Cook, stirring constantly, for 1 minute.

Add the basmati rice to the saucepan and cook, stirring to coat the rice with the spice mixture, for 1-2 minutes.

Add the warmed vegetable broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. Once all the broth has been absorbed and the rice is cooked, remove the saucepan from the heat.

Stir in the unsalted butter until melted.

Stir in the chopped parsley and mint. To make the Crispy Shallots, in a shallow dish, mix together the flour, cornstarch, Parmesan cheese, salt, black pepper, paprika, and garlic powder.

Add the sliced shallots to the dish and toss to coat with the flour mixture.

Heat the olive oil in a large skillet over medium-high heat. Add the coated shallots and cook, stirring frequently, until golden brown and crispy, about 5-7 minutes.

Drain on paper towels.

To serve, divide the Golden Spiced Pilaf among four plates and top each plate with Crispy Shallots.

Notes

Use a high-quality basmati rice for this recipe, as it will yield a better texture and flavor. Don’t overcrowd the saucepan when cooking the onion, as this can cause it to steam instead of brown.

If using cayenne pepper, adjust the amount to your desired level of heat.

Make sure to stir constantly when adding the vegetable broth, as this will help the rice cook evenly. For the Crispy Shallots, pat the sliced shallots dry with a paper towel before coating with the flour mixture to help the coating adhere.

Don’t overcook the Crispy Shallots, as they can quickly go from golden brown to burnt.

Prepare the Crispy Shallots just before serving, as they are best consumed immediately. To make ahead, prepare the pilaf up to a day in advance, but wait to add the butter, parsley, and mint until just before serving.