Pilaf with curry for a banquet

Ingredients:

• 2.5 tbsp. basmati rice
• 2 tablespoons of vegetable oil
• 1 large onion, finely chopped
• 2 clove buds
• 3 crushed cardamom pods
• 1 cinnamon stick, broken into 3 pieces
• 1/2 teaspoon cumin seeds
• 1/2 tsp nigella seeds (black cumin)
• 4 cups chicken broth
• 1/2 cup toasted almond slices for garnish
• 2-3 tbsp chopped fresh coriander leaves for garnish
• Additional equipment: deep saucepan with lid, diameter 24 cm.

Preparation:

1. In a deep saucepan, sauté the onion in oil with the cloves, cardamom, cinnamon stick, cumin seeds, and nigella seeds (if using) until the onion is lightly browned and softened. Cook over medium-low heat, stirring frequently, for about 10 minutes.
2. Add the rice and stir it in the oil, spices, and onion until smooth and glossy. Then pour in the broth and bring to a boil. Cover and simmer over low heat for 20 minutes.
3. Turn off the heat, remove the lid, cover the pan with a kitchen towel, and replace the lid. You can let the rice rest like this for at least 10 minutes and up to an hour. Fluff the rice with a fork and serve, sprinkled with toasted almonds and cilantro.