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This recipe is an adaptation of various rice preparations that I've seen served with Chicken Tikka Masala or Chicken Vindaloo. For a quick, small meal, this pilaf recipe can be served with a tangy chutney and sauteed tofu or roasted chicken.

Ingredients

• 1.25 cups of white basmati rice (grown and aged Indian basmati rice highly recommended)
• 8 ounces of young coconut juice without coconut meat or pulp
• 10 ounces of homemade chicken stock or low-sodium chicken broth
• 1 medium shallot, peeled and minced
• 1 tablespoon butter
• 6 whole cardamon pods
• 1 small stick of cinnamon (ground cinnamon not welcomed)
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon ground black or white pepper

Directions

Rinse the basmati rice in a strainer until the resulting water runs clear. Let the rice sit and partially dry for 10-15 minutes. In a medium saucier or sauce pan over medium heat, sweat the chopped shallot with salt, half of the butter and cardamom pods until the shallot becomes partially translucent. Add the other half of the butter, along with the cinnamon stick and rinsed rice. Raise the heat to medium-high and saute the rice for 2-3 minutes before adding the young coconut juice, chicken stock or broth. Add the ground pepper and bring to a rolling boil. Lower the heat to medium-low, cover and cook for 15-20 minutes, or until the rice is tender and easily fluffed with a fork.

For a vegan version of this pilaf, replace the chicken stock with vegetable stock and the butter with grapeseed or non-extra virgin olive oil.