Indian Lentil Rice Pilaf with Cilantro
Fragrant whole spices bloom in hot oil, filling your kitchen with the warm aromas of cinnamon, cloves, and toasted cumin as tender brown lentils mingle with perfectly fluffy rice. A deeply satisfying one-pot wonder that transforms simple pantry staples into something absolutely soul-war...
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Servings
4 servings
Ingredients
- 1 cupdried brown lentils
- 2 teaspoonscanola oil
- 1 3- inchcinnamon stick
- 2 whole cloves
- 1 teaspooncumin seeds
- 3 clovesgarlic -- finely minced
- 2 teaspoonsminced fresh ginger
- 4 cupschicken stock
- 1 1/2 teaspoonsKosher salt
- 1 teaspoonsugar
- 1/4 teaspoonturmeric powder
- 1 cupbasmati rice
- 1/4 cupchopped fresh cilantro leaves
- 2 tablespoonsfresh lime juice
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Rinse and drain the lentils.
- 2
In a 4-quart saucepan, heat the oil over medium-high heat. Add the cinnamon stick, cloves, and cumin; sautè for about . Add in the garlic and ginger, stirring for about .
- 3
Pour in the stock, salt, sugar, and turmeric. Bring to a simmer.
- 4
Add the lentils and cook, uncovered, for . Turn up the heat to high. Add the rice and boil for .
- 5
Reduce the heat, cover, and simmer until the lentils and the rice are tender and the liquid is absorbed, about . Remove from the heat. Cover and let stand for .
- 6
Remove the cloves and cinnamon; stir in the herbs and lime juice.