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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Found on . I don't know how authentic this recipe is to the rice served in Afghanistan. Furthermore, the directions were incomplete and ingredients were missing from the list. I made do with what I had to work with here. Ingredients:
1 cup long grain basmati rice |
2 tablespoons oil (i used olive oil) |
1 medium yellow onion, thinly sliced |
1/2 inch cinnamon stick (1 cm) |
1 bay leaf, rubbed (i use fresh bay leaves that i keep on hand in the freezer) |
3 whole cloves |
1 pinch mace (small pinch) |
1/2 teaspoon salt, to taste |
1 tablespoon sugar |
Directions:
1. Soak the rice for 15 minutes. Wash well and drain. (I try to remember to soak and drain the rice first thing in the morning.).
2. Heat the oil in a skillet or pot on medium and fry the onions until brown; about 5 minutes.
3. Add the cinnamon, bay leaf, cloves and mace, and sauté a few minutes or until the spices start to smell fragrant. Lower the heat to medium-low and add the sugar; let the sugar caramelize about few minutes.
4. Add the rice and sautè for 3-4 minutes, stirring frequently and scraping up any rice that sticks to the bottom of the pan. Add salt to taste.
5. Stir in 2 cups boiling water; bring to a boil, cover and simmer on low for 18 minutes or until the rice is perfectly cooked and the water has completely absorbed.
6. Transfer rice to a serving platter.
7. Remove the whole cloves before serving or at least warn the diners.
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