A simple rice dish made with basmati rice. Whole spices are roasted in oil until the oil is fragrant. The rice is then cooked in this spice infused oil. The resulting rice has a lovely aroma of the spices.
As always I used brown basmati rice. We have eliminated white rice from our house years ago. My daughter the only member of the family who loves rice prefers rice to be super soft rather than fluffy. So I tend to make it the way she likes it.
Recipe adapted from here
You will need
1 cup basmati rice
1 tbsp. olive oil
4-5 cloves
1 inch cinnamon
2-3 cardamom pods
4-5 peppercorns
1/4 cup onion, diced
2 cups water (I used some of the water in which the beans and corn had been cooked for Githeri)
Rinse the rice thoroughly and soak it in water for 20-30 minutes. Drain the water and keep aside.
Heat oil in a pan and add the spices. Let them sit in the hot oil for a minute or two. Add the onion and saute until the onion is translucent. Add the drained rice and roast for a couple minutes until the rice starts changing color. Add the water and bring it to a boil.
Cover, lower heat and let the rice cook for 15-17 minutes. Turn off heat and let it rest for another 5-10 minutes. The rice is ready to eat.
As always I used brown basmati rice. We have eliminated white rice from our house years ago. My daughter the only member of the family who loves rice prefers rice to be super soft rather than fluffy. So I tend to make it the way she likes it.
Recipe adapted from here
You will need
1 cup basmati rice
1 tbsp. olive oil
4-5 cloves
1 inch cinnamon
2-3 cardamom pods
4-5 peppercorns
1/4 cup onion, diced
2 cups water (I used some of the water in which the beans and corn had been cooked for Githeri)
Rinse the rice thoroughly and soak it in water for 20-30 minutes. Drain the water and keep aside.
Heat oil in a pan and add the spices. Let them sit in the hot oil for a minute or two. Add the onion and saute until the onion is translucent. Add the drained rice and roast for a couple minutes until the rice starts changing color. Add the water and bring it to a boil.
Cover, lower heat and let the rice cook for 15-17 minutes. Turn off heat and let it rest for another 5-10 minutes. The rice is ready to eat.
Rice cooked in spice infused oil is flavorful and goes well with any curry. We keep going back and forth between brown and white rice. Good to know you eliminated white rice years ago.
ReplyDeletesimple and flavorful pretty much like the jaipuri pulav..looks inviting
ReplyDeleteVery flavorful and delicious Pulao.
ReplyDeleteThat's a great pulao to serve with curry!..very simple and so good..nice to know you don't use white rice..I can't even imagine my folks doing that..
ReplyDeleteLovely rice with whole spices ...would have tasted awesome..these seem to be a version which is very close to a Sindhi rice.
ReplyDeletealthough looking simple must be so flavorful with the spices
ReplyDeleteSimple yet flavorful rice.
ReplyDeleteFlavorful rice!! i too used to have only brown basmati rice varada. But recently have stopped that too and shifted to millets. It is not that i dont have rice at all. but i always prefer my millets to White Rice.
ReplyDelete