Sunday, February 5, 2012

Perfumed Basmati Rice with Black Cardamom Pods

I love the rice dishes from this cookbook. The method he uses results in so much flavour for so little effort.

One year ago: Ninfa's Red Sauce
Two years ago: Broccoli, Red Pepper, and Cheese Chowder

Perfumed Basmati Rice with Black Cardamom Pods (from 660 Curries)

1 cup basmati rice
2 tbsp ghee
5 black cardamom pods
2 bay leaves
1 small red onion, cut in half lengthwise and thinly sliced
1/2 tsp saffron threads
1 tsp coarse salt

1. Place rice in a medium bowl. Fill halfway with water, rub the grains, and drain. Repeat 3 or 4 times until water remains relatively clear. Fill with cold water and let sit at room temperature 20 - 30 minutes. Drain.
2. Heat ghee in a medium saucepan over medium-high heat. Add cardamom and bay leaves and cook until aromatic, 15 - 30 seconds. Add onion and stir-fry until light brown, 3 - 5 minutes.
3. Stir in saffron. Add rice and coat. Pour in 1 1/2 cups cold water and add salt. Stir once. Allow to coil until water has evaporated from the surface and craters begin to form, 5 - 8 minutes.
4. Stir once, cover pan, and reduce heat to lowest possible setting. Cook for 8 - 10 minutes. Turn off heat and let pan sit on burner for 10 minutes.
5. Uncover, fluff with fork, and serve.

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