Baharatlı pirinç pilavı is a rice dish toasted in butter with cumin, cinnamon and chili flakes, then finished in the airfryer's oven-style basket until the top turns lightly crisp. It needs far less watching than the stovetop method, cooking on its own with the lid closed.
Toast the washed, drained rice in the melted butter along with the cumin, cinnamon and pepper flakes until the grains turn translucent.
Stir in the hot water and salt, then pour the mixture into a small oven-safe dish that fits your airfryer.
Set the airfryer to 180°C, place the dish in the basket, cover it with foil and cook for 15 minutes, then uncover and cook for 3 more minutes; if you do not have an airfryer, bake it at the same temperature in a preheated oven for 20 minutes.
Take the rice out of the airfryer, cover it with a paper towel and let it rest for 10 minutes, then fluff it with a fork before serving.
If you remove the foil too early the rice loses moisture and turns hard; keep it covered for the first 15 minutes without fail. Allergens: contains milk and dairy.
Using black pepper instead of cumin gives the rice a more neutral flavour; in that case cutting the pepper flakes from one teaspoon to half a teaspoon keeps the balance.
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