Thursday, August 30, 2007

Indian Basmati Rice

I have tried many rice recipes and this is what I have created by blending many recipes together. It’s full of flavor and goes well with any Indian curry. I often make this recipe for dinner on its own when I’m craving Indian food but don’t have the time to create an entire meal. The chicken stock adds a ton of flavor, but you can easily submit water if you want more of a pure neutral rice flavor.

Indian Basmati Rice

2 Cups Basmati Rice
4 Cups Chicken Broth
6 Tablespoons Ghee (or butter)
1 Teaspoon Saffron Threads
2 Tablespoons Hot Water
1 Cup Diced Onions
1 Cinnamon Stick, broken
4 Bay Leaves
¼ Teaspoon Ground Cardamom Powder
1 Tablespoon Cumin Seeds
4 Cloves, whole
2 Teaspoons Salt

Soak saffron threads in hot water. Heat ghee and fry onions and then remove and set aside. Add cinnamon, cumin seeds, cardamom powder, cloves and salt, sauté 1 minute. Add bay leaves and onions, and rice, cook while stirring for 4-5 minutes or until all the ghee is absorbed and the rice is coated with oil. Add the broth and bring to a boil. Add saffron and its water, cook covered, over low heat until all liquid is absorbed. Fluff with fork, remove bay leaves and cinnamon stick and serve.

1 comment:

Anonymous said...

This is the second time & am preparing your rice recipe. My husband and I love it.