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Ingredients:
2 cups
basmati rice
½ cup
clarified butter or vegetable oil
1 cup
chopped yellow onion
2 tsp.
sliced garlic
1 tsp.
minced fresh ginger
6 cardamom
seed pods, crushed to release the small seeds and discard pods
1
cinnamon stick, broken in half
1 bay
leaf
2 tsp.
salt
½ tsp.
ground coriander
½ tsp.
ground black pepper
½ tsp
turmeric
½ tsp.
ground cumin
⅛
tsp. cayenne
¾ cup
golden raisins
½ cup
toasted slivered almonds
½ cup
cooked chickpeas, drained
½ cup
fresh peas, or thawed frozen peas
½ cup
chopped fresh cilantro
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Preparation:
Place the
rice in a colander and rinse under cold running water. Place the rinsed
rice in a large bowl and cover with 4 cups of water. Let soak 30 minutes.
Drain and reserve the water for cooking.
In a
large pot, heat the butter over medium-high heat. Add the onion and cook,
stirring, for 3 minutes. Add the garlic and ginger, and cook, stirring, for
45 minutes. Add the cardamom seeds, cinnamon sticks, bay leaf, salt,
coriander, pepper, turmeric, cumin, and cayenne, and cook, stirring, until fragrant,
about 45 seconds. Add the rice and
cook, stirring, for 2 minutes. Add the reserved soaking liquid and raisins,
and bring to a boil. Reduce the heat to low, stir, cover and simmer until
the water is absorbed and the rice is tender, 20 minutes. Remove from heat
and let sit covered for 15 minutes.
Fluff the
rice with a fork and transfer to a large bowl. Combine with the remaining
ingredients and remove the cinnamon pieces and bay leaf. Serve warm or at
room temperature.
6-8
servings
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