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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A while back a Zaarian reminded me of a wonderful Indian rice dish. Afterwards this recipe showed up in my email from gourmet-recipes-from-around-the-world. The serving size is a guess - be sure to let rice soak a bit then drain -makes it fluffy. Ingredients:
1 lb basmati rice |
2 ounces ghee (or butter) |
1 tablespoon oil |
2 garlic cloves, crushed |
1/2 onion, finely chopped |
1 1/2 teaspoons cumin seeds |
1 1/2 teaspoons coriander seeds |
3 cardamom, seedpods green |
1/2 cinnamon stick |
2 cups hot water |
tiny pinch saffron |
1/4 cup apricot, dried & chopped |
1/2 cup sultana |
1/2 cup cashews, roasted unsalted |
1/2 cup pistachio nut |
Directions:
1. Wash rice; drain 30 minutes. Heat ghee and oil in large pan, add garlic, onion and spices, cook stirring, 1 minute.
2. Add rice, stir until rice is coated with ghee, stir in combined water and saffron.
3. Bring to the boil, cover with tight fitting lid, reduce heat to very low, steam 20 minutes or until water is absorbed and rice is tender.
4. Add apricots and sultanas, cover, cook over low heat 10 minutes, stir in cashews, serve sprinkled with pistachios.
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