Food Network: Basmati Rice Salad

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Basmati Rice Salad
Recipe courtesy Emeril Lagasse, 2001

Ingredients
2 cups basmati rice
1/2 cup clarified butter or vegetable oil
1 cup chopped yellow onion
2 teaspoons sliced garlic
1 teaspoon minced fresh ginger
6 cardamom seed pods, crushed to release the small seeds and pods discarded
1 cinnamon stick, broken in half
1 bay leaf
2 teaspoons salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper

1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
3/4 cup golden raisins
1/2 cup toasted slivered almonds
1/2 cup cooked chickpeas, drained
1/2 cup fresh peas, or defrosted frozen peas
1/2 cup chopped fresh cilantro

Directions
Place the rice in a colander and rinse under cold
running water. Place the rinsed rice in a large bowl and cover with 4 cups of
water. Let soak 30 minutes. Drain and reserve the water for cooking.

In a large pot, heat the butter over medium-high heat. Add the onion and cook,
stirring, for 3 minutes. Add the garlic and ginger, and cook, stirring, for 45
seconds. Add the cardamom seeds, cinnamon sticks, bay leaf, salt, coriander,
pepper, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, about 45
seconds. Add the rice and cook, stirring, for 2 minutes. Add the reserved soaking
liquid and raisins, and bring to a boil. Reduce the heat to low, stir, cover and
simmer until the water is absorbed and the rice is tender, 20 minutes. Remove from
the heat and let sit covered for 15 minutes.

Fluff the rice with a fork and transfer to a large bowl. Combine with the
remaining ingredients and remove the cinnamon pieces and bay leaf. Serve warm or
at room temperature.