Fennel pilav
portions
Ingredients
- 1 tbsp Ghee
- 1 pcs Yellow onion
- 1 pcs Fennel bulb
- 1 pcs Sage leaves
- 1 pcs Bay leaves
- 2 tsp Stock powder
- 300 gr Basmati rice
Method
- Slice the onion and fennel in thin strips
- Melt the ghee on medium-high and soften the onion for 10 minutes
- Add the fennel and aromatics and fry for at least another 10 minutes
- Add more ghee if necessary, the goal is to lightly caramelize the onion
- Wash the rice until water runs clear
- Add rice, 350ml water and stock powder, bring to a boil, cover and simmer for 10min on low heat
- After 10 minutes, turn off the heat, fluff the pilav with a kitchen utensil, cover and steam for another 10 minutes