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Ingredients:
2 cups
basmati rice
½ cup
clarified butter or vegetable oil
1 cup
chopped yellow onion
2 tsp.
sliced garlic
1 tsp.
minced fresh ginger
6 cardamom seed
pods, crushed to release the small seeds and discard pods
1 cinnamon
stick, broken in half
1 bay leaf
2 tsp. salt
½ tsp.
ground coriander
½ tsp.
ground black pepper
½ tsp
turmeric
½ tsp.
ground cumin
⅛
tsp. cayenne
¾ cup
golden raisins
½ cup
toasted slivered almonds
½ cup
cooked chickpeas, drained
½ cup fresh
peas, or thawed frozen peas
½ cup
chopped fresh cilantro
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Preparation:
Place the
rice in a colander and rinse under cold running water. Place the rinsed
rice in a large bowl and cover with 4 cups of water. Let soak 30 minutes.
Drain and reserve the water for cooking.
In a large
pot, heat the butter over medium-high heat. Add the onion and cook,
stirring, for 3 minutes. Add the garlic and ginger, and cook, stirring, for
45 minutes. Add the cardamom seeds, cinnamon sticks, bay leaf, salt,
coriander, pepper, turmeric, cumin, and cayenne, and cook, stirring, until
fragrant, about 45 seconds. Add the rice and cook, stirring, for 2
minutes. Add the reserved soaking liquid and raisins, and bring to a boil.
Reduce the heat to low, stir, cover and simmer until the water is absorbed
and the rice is tender, 20 minutes. Remove from heat and let sit covered
for 15 minutes.
Fluff the
rice with a fork and transfer to a large bowl. Combine with the remaining
ingredients and remove the cinnamon pieces and bay leaf. Serve warm or at
room temperature.
6-8
servings
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