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Tuesday, March 2, 2010

Indian Rice

This is a very tasty side dish that goes with most Indian meals.  It´s delicate in flavor and not overpowering.

Serves 4-6

8 oz (250g) basmati rice
2 tablespoons oil
3 cloves
1 bay leaf
4 green cardamom pods
1 inch (2 1/2 cm) piece cinnamon bark
2 garlic cloved, peeled and crushed
1/4 teaspoon ground turmeric
1 teaspoon salt
2 3/4 cups water
chopped fresh chives (optional)

Put the rice in a bowl and wash in several changes of water.  Drain and leave in a strainer set over a bowl.

Put the oil in a heavy based saucepan and set over medium-high heat.  When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon.  Stir once or twice and put in the garlic.

As soon as te garlic turns medium brown put in the rice, turmeric and salt.  Stir gently for a minute.  Add the water and bring to a boil.  Cover tightly, turn the heat down to very, very low and cook for 20 minutes.  Stir with a fork to separate the grains and serve garnished with chives, if desired.

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