Basmati is a variety of long-grained rice originating in the foothills of the Himalayas. Jyoti Natural Supreme Basmati undergoes an aging process to dry it as thoroughly as possible, which in turn concentrates its flavors and aromas, making for a distinctive nutty flavor and unique, slightly floral aroma. It is traditionally served in Indian and other South Asian cuisines but can substitute for regular rice in any context in which a more flavorful rice is desired. 32 oz. bag.

Pairs with: curries, vegetables, meat, fish or poultry; use in pilafs, Biryani dishes, etc. Substitute for regular rice anywhere a more flavorful starch is desired.

Suggested Usage: Quick Basmati Rice Pilaf

This is a classic and flavorful way to use Basmati rice; it makes a versatile side dish that can be paired with just about any main dish. Serves 6.

INGREDIENTS

• 2 tablespoons butter

• 1 medium yellow onion, diced small

• 6 garlic cloves, chopped

• 1 cup Jyoti’s Basmati Rice Supreme

• 2 1/2 cups chicken or vegetable stock

• Fine sea salt and freshly ground pepper

To Garnish (Optional)

• Minced parsley and or/cilantro

• Chopped almonds

Directions

1. In a wide pan with a lid, melt butter over medium-high heat. Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes. While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.

2. Add garlic to pan and cook, stirring, until very fragrant, about a minute. Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes. Pour in stock and give it all a good stir. Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.

3. Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes. Sprinkle with herbs and almonds if using and serve.