Basmati Rice With Carrots, Raisins and Spices (Kabli)

Recipe by Annacia
READY IN: 2hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse rice under running water until water is clear.
  • In large bowl, cover rice with water; soak for 1 hour, drain.
  • Add salt to large pot of boiling water; add rice.
  • Cover and simmer until tender, 6 to 8 minutes.
  • Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
  • Pour rice into large Dutch oven.
  • In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
  • Add sugar; stir until dissolved.
  • Add reserved cooking liquid; bring to boil.
  • Slowly pour over rice, stirring to coat.
  • Stir in cardamom, cinnamon, cumin and pepper.
  • Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
  • Spoon into serving dish, mounding attractively.
  • Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
  • In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
  • Spoon over rice.
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