Indian spiced rice (Print Version)
# Ingredients:
01 -
200 g of basmati rice
02 -
1 teaspoon of ground turmeric
03 -
Half a teaspoon of coriander seeds
04 -
8 cardamom pods
05 -
1 onion
06 -
2 garlic cloves
07 -
1 tablespoon of unsalted butter
08 -
Optional: saffron
09 -
Optional: almonds
10 -
1 tablespoon of oil
11 -
Water, double the rice volume
12 -
A pinch of sea salt
13 -
1 cm piece of fresh ginger or a pinch of dry ginger powder
# Instructions:
01 -
Soak the rice for about half an hour in cold water, then rinse it out and drain to stop it from getting sticky.
02 -
Give the coriander seeds and cardamom pods a light crush.
03 -
Peel the onion, garlic, and ginger. Chop them as finely as you can.
04 -
In a heavy-bottomed pan, warm up the oil alongside the butter. Toss in the chopped onion, garlic, and ginger and let them cook until softened.
05 -
Stir the ground turmeric, cardamom, and coriander into the pan. Gently cook for a few minutes so the flavors pop out.
06 -
Add the drained rice to the pan, give it a stir to coat all the grains with the spice mix, and sprinkle in some salt.
07 -
Pour in twice the amount of boiling water as the volume of rice. Cover the pan and let it gently simmer without stirring or opening the lid, for around 20 minutes.
08 -
Fluff the rice gently using a fork just before serving. Garnish with chopped fresh herbs and toasted almond slivers, if you want.
# Notes:
01 -
Soaking the rice before cooking makes sure the grains stay separate and longer.