Prep 30 mins
Cook 20 mins
This recipe was given to me by my friend and Indian Cookery teacher, Kavita Singh.
- 2 cups basmati rice
- 3 1⁄2 cups water
- 3 tablespoons oil
- 1 teaspoon young ginger root, minced
- 1 medium onion, chopped
- 1 teaspoon cumin seed
- 1 teaspoon red chili powder
- 3 cardamom pods
- 1 cinnamon stick
- 4 whole cloves
- 2 teaspoons salt
- 2 tablespoons coriander leaves, chopped
- Clean the rice thoroughly. Soak for at least 1/2 hour in 2 cups of the water.
- Heat the oil in a heavy bottomed pan. Add the ginger and onions and fry on medium heat for a few minutes - just until it begins to brown.
- Slightly crush the cumin seed, cloves, cinnamon stick, cardamom pods and red chili. Don't pulverize, just crush enough to release flavor. Add the crushed spices to the onions. Fry for a few more minutes.
- Carefully pour the water off of the rice and into the cooking pan (the rice will be added later). Add the remaining 1 1/2 cups of water to the pan. Bring this water/onion/spice mixture to a boil.
- Add the rice and salt to the boiling pot. Stir gently.
- Cover with a tight lid and allow the rice to cook over medium heat for 15 minutes. Remove from heat, fluff with a fork and garnish with the chopped coriander leaves.
- Serve with curry - Thermomix Yogurt Chicken is excellent, or Kavita Singh's Tardka Daal or yogurt. I've posted the recipes for the chicken and daal on Food.com.