Prep 15 mins
Cook 18 mins
Found on ricegourmet.com. I don't know how authentic this recipe is to the rice served in Afghanistan. Furthermore, the directions were incomplete and ingredients were missing from the list. I made do with what I had to work with here.
- 1 cup long grain basmati rice
- 2 tablespoons oil (I used olive oil)
- 1 medium yellow onion, thinly sliced
- 1⁄2 inch cinnamon stick (1 cm)
- 1 bay leaf, rubbed (I use fresh bay leaves that I keep on hand in the freezer)
- 3 whole cloves
- 1 pinch mace (small pinch)
- 1⁄2 teaspoon salt, to taste
- 1 tablespoon sugar
- Soak the rice for 15 minutes. Wash well and drain. (I try to remember to soak and drain the rice first thing in the morning.).
- Heat the oil in a skillet or pot on medium and fry the onions until brown; about 5 minutes.
- Add the cinnamon, bay leaf, cloves and mace, and sauté a few minutes or until the spices start to smell fragrant. Lower the heat to medium-low and add the sugar; let the sugar caramelize about few minutes.
- Add the rice and sautè for 3-4 minutes, stirring frequently and scraping up any rice that sticks to the bottom of the pan. Add salt to taste.
- Stir in 2 cups boiling water; bring to a boil, cover and simmer on low for 18 minutes or until the rice is perfectly cooked and the water has completely absorbed.
- Transfer rice to a serving platter.
- Remove the whole cloves before serving or at least warn the diners.
I made this lovely rice to go with a creamy chicken dish yesterday evening and it was pure pleasure with each bite. The seasoning is spot on for my taste and I will surely be making this again. :D
Delicious! Everyone loved it. There wasn't as much caramelization as I was expecting when I added the sugar. I served this with Annacia's Not My Mothers Meatloaf or Meatloaf for an Expat in Morroco. Can this be a NA/ME Tag the next time you're IT? ;)
I used brown basmati rice, so cooked it about 40 minutes. Loved the nice spices in this. Made for Vegetarian swap-June 2013.