Basmati Rice (Version 1)

[VivreManger]

Basmati Rice (Version 1)

• 1/2 onion finely chopped
  
• 1 T ghee/canola/or corn oil, in order of preference
  
• 1 c basmati rice
  
• 1 bay leaf
  
• 2 to 3 cardomon pods
  
• 1 to 2 cloves
  
• 1/2 tsp whole cumin seeds
  
• 1/2 tsp turmeric
  
• 1/2 tsp salt
  
• 1-3/4 c water
  

Let rice soak in 2 cups water for 30 minutes. The quality of the rice determines whether or not it should also be washed, but most basmati rice sold in North America should not require much washing.

In a heavy oven-proof pot lightly saute onion until it is translucent. Add the spices and saute quickly . (The amounts listed are approximations and should be adjusted to taste) Sometimes I add 1/4 t of Patak mild curry paste. Strain the rice and saute it lightly as well. After the rice is very lightly tanned and mixed well with the spices, add the water and bring to a boil.

At this point you can either, lower the heat and cook on the stove top for about 20 minutes or move the pot to a low oven, 300 F, and let cook for about 15 minutes. The oven-baked rice has a richer taste, but you must be careful not to let it overcook.

Keywords: Side, Easy, Indian

( RG183 )