Spiced Basmati Rice
Kerala-style flavoured rice — each grain separate, gently spiced, and cooked until it is just tender. A squeeze of lime and a handful of fried cashews finish it off.
Ingredientsfor 3 servings
- 50 g Almonds Badam
- 225 g Basmati rice
- 8 nos Green cardamoms (Elakka)
- 1" stick Cinnamon (Karugapatta)
- ½ tbsp Cumin seeds (Jeerakam)
- 1 tbsp Curry paste
- 1 nos Onion — chopped
- 50 g Sultanas
- ½ tbsp Turmeric powder
- 2 tbsp Vegetable oil
Preparation
Step 1
Wash and soak the Basmati rice for 20 minutes. Drain the water and set aside.
Step 2
Heat the oil in a pan.
Step 3
Fry the cumin seeds and onion for 10 minutes until the onions are golden brown.
Step 4
Add the rice along with the curry paste.
Step 5
Add a pint of water, cinnamon stick, sultanas, cardamom pods and turmeric. Put the lid on and cook gently for 10 minutes.
Step 6
Toast the almonds until golden brown. Stir into the spiced rice. Serve hot.
Tip
For each cup of rice, use slightly less water than usual when adding other liquid ingredients like coconut milk or stock.
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