SPAGHETTI BOLOGNESE
Prep Time: 10 min
Cook Time: 40 min
Serve: 2 people
INGREDIENTS
1 cup long-grain basmati rice
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp pilau masala
1 tsp ground ginger
1/2 tbsp ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
4 kenchic hungarian sausages, sliced
2 cups chicken or vegetable broth (or water)
Salt to taste
Method
- Rinse the Rice:
• Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. - Sauté Aromatics:
• In a large, heavy-bottomed pot or a deep skillet, heat the oil or ghee over medium heat. Add chopped onions and sauté until they become translucent. - Add Spices:
• Add the minced garlic, to the pot. Sauté for another minute until fragrant. - Add Ground Spices:
• Stir in the ground spices. Cook for a couple of minutes to toast the spices, enhancing their flavor.
Add the sliced sausages and coat withthe spices. - Add Rice:
• Add the rinsed basmati rice to the pot. Stir well to coat the rice with the spices and aromatics. - Add Broth (or Water):
• Pour in the chicken or vegetable broth (or water). Add salt to taste. - Bring to a Boil:
• Bring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer. Allow the rice to cook undisturbed for about 15-20 minutes or until the liquid is absorbed and the rice is tender. - Fluff the Rice:
• Once the rice is cooked, fluff it gently with a fork to separate the grains. - Serve:
• Serve the pilau hot as a side dish or as a main course.
