Ingredients:
300g butter
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
3 cardamom pods, bruised
½ cinnamon stick
2 cups (400g) basmati rice
1 cup (250ml) vegetable stock
1 cup (250ml) water
¼ cup (40g) roasted pine nuts
Method:
1. Melt butter in a medium saucepan. Add onion, garlic, cardamom and cinnamon; cook, stirring, without browning, until onion is softened. Add rice; stir to coat in butter mixture.
2. Stir in stock and the water; bring to a boil then simmer, covered, about 15minutes or until stock is absorbed.
3. Remove from heat; stand, covered, 5 minutes. Stir in nuts.
Gayatri
Australian School of Meditation and Yoga
