The “One-Pan” Basmati Rice

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The "One-Pan" Basmati Rice

Every great journey needs the ultimate fuel. This soy-free, garlic-and-sesame skillet rice is a treasure trove of rich, savory flavor built for pirates, sailors, and anyone chasing a massive feast in a single pan. Gather your crew and dig in.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 10 minutes
Total Time 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 cup Raw Basmati Rice (Rinse it in cold water first to remove surface starch, then drain)
  • 1½ cups Water
  • 1 Organic Beef Bouillon Cube (Dissolve the cube in boiling water first)
  • ½ cup Frozen Corn
  • ½ cup Frozen Peas
  • ½ Medium Yellow Onion finely diced
  • 2 cloves Garlic minced
  • 2 Eggs beaten with a pinch of salt
  • 2 tbsp Lard
  • ½ tbsp Sesame Seed Oil
  • Salt to taste

Method
 

  1. Scramble the Eggs (2 min)
    Melt 1 tablespoon of lard in your skillet over medium heat. Pour in the beaten eggs, scramble gently until just cooked but still soft, then slide them onto a plate and set aside.
  2. Sauté the Aromatics (4-5 min)
    Add the remaining tablespoon of lard to the hot pan. Drop in the diced onion and cook for 3 minutes until it starts to turn translucent. Add the minced garlic and sauté for 1 more minute until fragrant. Do not let the garlic burn.
  3. Toast the Rice (2 min)
    Add your rinsed and drained Basmati rice directly into the pan with the onions and garlic. Stir it around in the hot lard for about 1 to 2 minutes. This coats the grains in fat, which keeps them from sticking together and gives the rice a great texture.
  4. Simmer with Veggies & Broth (15-18 min)
    Pour in the 1.5 cups of hot beef broth, then add the frozen corn and peas. Give it one stir to distribute everything. Bring it to a boil, then immediately turn the heat down to low and cover tightly with a lid. Let it simmer undisturbed for 15 to 18 minutes until the liquid is absorbed.
  5. Steam, Finish & Fluff (10 min)
    Remove the skillet from the heat entirely. Leave the lid on and let it rest for 10 minutes to finish steaming. Uncover, drop in your scrambled eggs, and drizzle the 1/2 teaspoon of sesame seed oil over the top. Fluff everything gently with a fork and serve hot.

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