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Prep Time: 38 Minutes Cook Time: 18 Minutes |
Ready In: 56 Minutes Servings: 6 |
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From; The Book of Curries & Indian Foods Ingredients:
2 1/2 basmati rice |
5 cups water |
2 tablespoons vegetable oil |
16 whole cloves |
8 black cardamom pods |
3 bay leaves, preferably fresh |
2 cinnamon sticks |
2 teaspoons black peppercorns |
2 teaspoons cumin seeds |
2 teaspoons coriander seeds |
salt |
some cilantro, chopped or in sprigs |
Directions:
1. Rinse the rice (put it in a strainer to make this easier), until the water runs clear.
2. Put the rice in a bowl, cover with the water and set aside to soak, soak 30 minutes.
3. In a large saucepan or dutch oven, heat the oil and toast all the spices for one minute.
4. Drain the rice and add to the pan.
5. Cook 3 minutes, stirring frequently, until opaque and lightly golden.
6. Add 5 cups of water (you may use the reserved soaking water, but I usually just use fresh water).
7. Bring to a boil, lower heat, cover, and simmer for about 15 minutes.
8. You may need to add additional water or cook a bit longer for the rice to get soft.
9. When the rice is served, remind diners that the whole spices are for decoration, not eating.
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