This recipe offers a delightful twist on a classic rice pilaf, incorporating aromatic spices and a nutty crunch.
Rinse the basmati rice under cold water using a sieve until the water runs clear.
Rinsing the rice removes excess starch, preventing it from becoming sticky.
Soak the rice in a bowl of cold water for 30 minutes, then drain well.
Soaking the rice helps it cook evenly and reduces cooking time.
Heat the olive oil in a sauté pan over medium heat, then sauté the onion and garlic until translucent, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Add the rice, cumin seeds, coriander powder, cardamom, and bay leaf to the pan, stirring to coat the rice with the spices.
Toasting the rice enhances its nutty flavor and infuses it with the spices.
Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
Adjust the seasoning to your taste before covering the pan.
Cover the pan, reduce the heat to low, and let the rice cook undisturbed for 10 minutes.
Avoid lifting the lid during cooking to keep the steam in.
Remove the pan from heat and let it sit, covered, for 5 minutes.
Resting allows the rice to finish cooking and absorb any remaining liquid.
Fluff the rice with a fork, then stir in the sliced almonds.
Gently fold in the nuts to avoid breaking the rice grains.
Garnish with fresh cilantro before serving.
Serve immediately for the best flavor and texture.
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