Aromatic Spiced Rice
19
Jul
Jul
Before serving, remove whole spices if desired, or simply advise guests to leave them to the side of their plate.
2 tbsp Canola Oil
1 tsp Cumin
2-inch piece Cinnamon
2-3 Whole Green Cardamon Pods
5-6 Whole Black Peppercorns
4-5 Whole Cloves
1 Onion, finely chopped
2 Finely minced Garlic Cloves
1/2-inch piece Fresh Ginger, peeled and finely grated
2 cups Long-grain Rice, preferably Basmati
Salt, to taste
1
Heat oil in a heavy saucepan over medium heat. Add cumin and saute just until aroma arises, avoid burning. Stir in cinnamon, cardamom, peppercorns and cloves; saute for 10 seconds. Add onion, garlic and ginger; saute until onions are translucent, stirring occasionally so spices don't burn or stick.
2
Add rice and salt to taste; mix well and saute for 2 Minutes. Add 3 3/4 cups water and bring to a boil. Lower heat to a simmer and cook, covered, for 20 Minutes, until all water is absorbed and rice is tender.
Ingredients
2 tbsp Canola Oil
1 tsp Cumin
2-inch piece Cinnamon
2-3 Whole Green Cardamon Pods
5-6 Whole Black Peppercorns
4-5 Whole Cloves
1 Onion, finely chopped
2 Finely minced Garlic Cloves
1/2-inch piece Fresh Ginger, peeled and finely grated
2 cups Long-grain Rice, preferably Basmati
Salt, to taste