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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Very delicious rice, spicy, can be eaten with my roast beef tagine recipe, curry dishes, chicken jalfrazi or alone by itself. Ingredients:
1. 3 cups of basmati rice |
2. 10 green cardamom bods, 1 black cardamom bod |
3. 1 large onion diced finely |
4. 4 garlic cloves mashed well or chopped finely |
5. 1 table spoon of finely diced ginger |
6. 1 teaspoon of freshly ground black pepper |
7. 1 cup chicken broth |
8. 1/2 cup dried golden large raisins |
9. 4 hot green chilies chopped |
10. 1 medium sized tomato pealed and chopped well |
11. 1 table spoon turmeric powder |
12. 1 table spoon garam massala |
13. 1 teaspoon cumin powder |
14. 1 teaspoon dried coriander powder |
15. 1 teaspoon salt |
16. 3 table spoons vegetable oil |
17. 2 table spoons butter |
18. 1 cup fresh coriander leaves chopped (for garnishing only) |
19 1/2 cup roasted almonds and pine nuts (for garnishing only) |
20. 1 teaspoon sugar |
Directions:
1. 1. Wash the rice twice in cold water.
2. 2. Soak the rice in hot boiling water for 15 minutes, change boiling water after 10 minutes
3. 3. In a large non stick pan, add oil, butter and allow to heat up
4. 4. Add all dried spices and raisins, salt, pepper and sugar
5. 5. Mix and roast in oil until it becomes fragrant, do not burn
6. 6. Add the onions, garlic and stir for 10 minutes. Add the chopped tomatoes, ginger and chopped green chilies and stir for 5 minutes on medium-high heat
7. 7. Drain the rice from the hot water and add to the mix in the pan and stir for 2-3 minutes.
8. 8. Add chicken broth and enough water to cover the rice by 1 cm.
9. 9. Let boil and then cover and reduce heat to minimum (25%) for 20 minutes
10. 10. Check rice if done, uncover and let the steam go out, once no steam comes out it is done
11. 11. Scoop rice mix in a large serving plate and garnish with roasted almonds and chopped cilantro. ENJOY
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