Fragrant, sweet cloves add rich, spicy flavour to this simple rice dish. Rinsing the rice removes any excess starch and guarantees a fluffy result. Serve with lime wedges and a dollop of mango chutney.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2014
MethodIn saucepan, melt butter over medium heat; cook onion and garlic, stirring often, until onion is tender, 5 minutes.
Stir in half each of the coriander and cumin, the cloves, turmeric, salt and pepper; cook, stirring, until fragrant, about 30 seconds. Stir in rice and bay leaf. Stir in broth and 1 cup water; bring to boil.
Reduce heat, cover and simmer until rice is tender and no liquid remains, about 12 minutes. Remove from heat. Let stand, covered, for 5 minutes; fluff with fork. Discard bay leaf.
Meanwhile, stir together shrimp and remaining coriander and cumin. In large skillet, heat oil over medium heat; cook shrimp and peas, stirring occasionally, until shrimp are pink and opaque, about 5 minutes.
Add rice mixture, cilantro and lime juice; toss until combined.
Change it up - Chicken and Pea Pilau: Replace shrimp with 450 g boneless skinless chicken breasts or thighs, diced. Cook until chicken is no longer pink inside for breasts or until juices run clear when thighs are pierced, 8 to 10 minutes.
Tip from The Test Kitchen : Spices lose their potency over time. For the best flavour, buy them in small quantities and store for up to six months in airtight containers. Light and humidity adversely affect spices, so make sure they're kept in a cool, dark place.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 293 mg
- Sugars 3 g
- Protein 20 g
- Calories 328.0
- Total fat 7 g
- Cholesterol 107 mg
- Saturated fat 2 g
- Total carbohydrate 46 g
- Iron 19.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 13.0
- Vitamin C 12.0