Ingredients
2 cups Basmati rice (brown or white)
2 tbsp. Sunflower oil
1 tsp. Mustard seeds
1 large Carrot, chopped
1 medium Onion, chopped
1 tbsp. minced Ginger
1 Garlic clove, minced
2 Bay leaves
1/2 tsp. Turmeric powder
1 tsp. Garam masala powder
1 tsp. Salt
1/4 cup Raisins
1/4 cup whole Cashews or chopped Almonds
3 – 4 cups Water or Vegetable broth
1 cup freshly chopped Cilantro
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Procedure
In a medium-large pot, heat oil and add mustard seeds. When they begin to pop, add bay leaves and cloves. Stir in onion and carrot. Cook for a few minutes until the onions begin to get soft, and then stir in ginger, turmeric, garam masala and salt. Combine well, and then add washed rice, nuts and raisins. Add the water or broth (3 cups if using white rice, 4 cups if using brown rice) and stir well. Cover, bring to a boil, and then simmer on low until cooked (20 minutes for white rice, 40 minutes for brown rice). When done, stir in a tablespoon of ghee if you like, plus 3/4 of the cilantro, then serve garnished with remaining herbs.
Serves 4
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