Cardamompods are expensive, but they pretty much last forever.
Mustard seeds are tiny, but they pack a punch.
(Try adding some to lentils.)
Elise Bauer
Most of us have ground cumin, but as with other ground spices, ground cumin will go flat.
The whole seeds last longer.
Besides, cumin is better when the seeds are toasted first.
Elise Bauer
Turmericis what gives this rice its vibrant yellow color.
Not only does turmeric have plenty ofhealth benefits, it’s the primary ingredient in yellow curry powder.
Now, about the rice.
Elise Bauer
This rice was one of those OMG food epiphanies for me.
We made this for an upcoming chicken dish and thank goodness we made a big batch.
The technique for making the rice is a little different from how I usually make rice.
Elise Bauer
Then it is tossed with sauteed spices and onions.
Soak the rice in cool water for 30 minutes.
Bring 8 cups of water and the salt to a boil in a large pot.
Elise Bauer
Add the rice and stir.
Add the cloves, cardamom and cinnamon and simmer for 8 to 10 minutes.
Note that not all of the water will be absorbed!
Elise Bauer
If still too firm, cook a few minutes longer.
Remove the cloves, cardamom and cinnamon and discard.
Set the rice aside to drain.
Elise Bauer
In a pan large enough to hold the rice, heat the oil over medium heat.
Add the mustard and cumin seeds and the chili flakes.
Cook until the mustard seeds start popping, then add the chopped onion.
Cook until the onions begin to brown, about 5-7 minutes.
Add the garlic and cook another 2-3 minutes.
Add the rice and mix well.
Sprinkle the turmeric over the rice and mix well.
Cook for another 3-4 minutes, stirring often.
Links:
Savory Coconut Ricehere on Simply Recipes
Saffron Rice Pilafhere on Simply Recipes
More Indian-cuisine recipes!
