Spiced Rice
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 195 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 38 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 195 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit C | 2 |
| folate | 3 |
The spicing of this recipe is standard in the northern part of the country, and the mild fragrance makes it a nice complement to many dishes. Spiced rice dishes are common throughout India and are collectively known as pulau. To ensure that the aged basmati rice is nicely moist, most Indian cooks soak the rice before cooking.
Ingredients
- 1-1/2 cups basmati rice
- 1 tbsp vegetable oil
- 3/4 tsp cumin seeds
- 1/4 tsp peppercorns
- 2 cardamom pods
- 2 whole cloves
- 1 bay leaf
- 1/2 cinnamon stick
- 1 onion, sliced
- 1/2 tsp salt
Preparation
In sieve, rinse rice under running water; place in bowl. Cover with 2-1/2 cups (625 mL) water; let stand for 30 minutes.
In large saucepan, heat oil over medium heat; cook cumin seeds, peppercorns, cardamom pods, cloves, bay leaf and cinnamon stick until slightly darkened, about 1 minute.
Add onion; cook, stirring, until golden, about 8 minutes. Add rice with soaking water and salt ; bring to boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 20 minutes. Fluff with fork; discard bay leaf.
Additional information :
Variation
Saffron Rice: Omit bay leaf and cinnamon stick. With back of spoon, crush 1/2 tsp (2 mL) saffron threads with pinch of granulated sugar; dissolve in 2 tbsp (25 mL) warm water. Pour over rice in last 5 minutes of cooking.
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