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.
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By lmacdonald3_100...
Lexington, MA
on November 08, 2010
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Excellent salad. It tastes even better the next day once the flavors have had a chance to develop. Do not substitute tumuric for seeds from cardamom pods. Tumeric has an earthly flavor whereas the cardamom pods or seeds are highly aromatic. If you purchase cardamom pods or seeds in an Indian grocery store they are not expensive.
By leptak.2_12242656
Troy, 75
on October 20, 2009
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I've made this recipe many times now, and no matter who I make it for, they love it! Even people who aren't very adventurous usually enjoy this recipe. The flavor is a little sweet with a pleasant complexity that isn't offputting or strong. The recipe requires a few spices I didn't have in my collection before, cardamom is expensive but a worthwhile addition! I think the tumeric mostly just contributes color, it is a main ingredient in curry so you could possibly substitute that instead. One thing you definitely cannot substitute is the rice- plain white rice is just not the same! A friend of mine wanted to make the recipe and thought she'd just use what she had, but basmati is fragrant and not sticky- so no cheating! Also, the golden raisins are very tasty, I usually add more than what is called for.
By cheftiff_8935947
Batavia, NY
on December 07, 2007
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I brought this dish to work for an Indian lunch I was having. It was great, the taste is very subtle so even if you don't think you would like Indian you might like this. The crunch of the almonds and the plump sweet raisins were teriffic.
Read all 11 reviews