Golden Pilaf with Spiced Butter & Crunchy Nuts
This isn’t your average side of rice. Fluffy basmati gets cooked in our Chicken Bone Broth, Chismosa, soaked in turmeric, and topped with spiced butter, toasted nuts, and fresh herbs. It’s aromatic, flavorful, and honestly—steals the spotlight from whatever else is on the table.
Ingredients (Serves 4)
- 1 cup basmati rice
- 2 cups of water
- 1 sachet Pikora Chicken Bone Broth, Chismosa
- 1 tbsp ghee or olive oil
- 1 tsp salt (7g)
- ¼ tsp turmeric
- ¼ cup chopped cilantro
- 2 star anise pods
- 4 whole cloves
- ¼ tsp fennel seeds
- ½ tsp grated ginger
- ¼ cup unshelled pistachios, roughly chopped
- ¼ cup almonds, roughly chopped
Instructions
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MASTER TRICK: Rinse: Rinse the rice until the water runs clear—this washes off the excess starch and gives you that perfect, fluffy texture we’re going for.
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Cook the rice: In a pot, lightly toast the rice in ghee and turmeric until fragrant. Add one sachet of Chismosa and 2 cups of water. Bring to a boil, then cover and simmer for 20–22 minutes until fluffy and tender.
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Toast the spices: Meanwhile, in a dry pan, toast the fennel seeds, star anise, and cloves over medium heat for 3–5 minutes, or until fragrant. Remove from heat and finely crush or grind them.
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Make the spiced butter: In the same pan, melt the ghee or butter, then add the ground spices, grated ginger, pistachios, and almonds. Cook over medium heat until the nuts are toasted and the butter is infused. Add a pinch of salt and mix well.
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Finish & serve: Fluff the rice, stir in chopped cilantro, and drizzle generously with the spiced butter and nut topping.
Recipe by La Punnet, aka Paty Carmona
