Indian Rice

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This recipe came from a Thanksgiving Point cooking class taught by Neeta Frasier. With these revisions, it’s quite good and I would give it a 7.7.

Indian Rice

1 Tbs. oil

1 cup onions, diced small We also add 5 cloves garlic

1 tsp. cumin seeds WE increased this and also added 1/2-1 tsp. ground cumin. We also added 1 tsp. or more of turmeric and some garam masala

2 small cinnamon sticks (optional) use 4

4 cloves (optional) We used 1/2 tsp. ground cloves

2 cups basmati rice

4 cups chicken broth

pinch turmeric see note above

1 tsp. salt

1/4 cup raisins

1/4 cup cashews

Soak the rice for 30-60 minutes beforehand. Melt the oil (or butter). Add onions and saute until golden, about 5 minutes. Add cumin seeds (you might hear them pop), cinnamon stick & cloves. Cook for a minute. Stir in the rice and cook for 2 minutes. Add stock and raisins and cashews. Turn heat to high. Bring to a boil for a couple of minutes, stirring. Cover, put heat on low, and cook until the liquid is gone, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes. You can also add spinach.

I used an alternative option where I turned on my pressure cooker to saute and cooked the onions and garlic and seasonings and then added the rice and the liquid and just cooked it like that.

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