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Basmati rice water peanut oil lightly to break cinnamon onions sugar salt cumin seeds black mustard seeds broccoli
Viewed: 43 - Published at: 2 years agoIngredients
- 1 1/2 c. basmati rice
- 2 3/4 c. water
- 1/4 c. peanut oil divided (or possibly melted ghee)
- 6 x cardamom pods - (to 8) crushed lightly to break their skins
- 1 x cinnamon stick - (1" long)
- 6 whl cloves - (to 8)
- 3 sm onions - (to 4) thinly sliced
- 2 tsp sugar
- 1 tsp salt or possibly to taste
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 sm broccoli head cut 1/2" florets, and stems cut into 1/4" pcs
Method
- Soak rice in the water 30 min.
- Heat 3 Tbsp.
- of oil in a nonstick saucepan over medium-high heat.
- Cook the cardamom, cinnamon and cloves, stirring, 30 seconds.
- Add in the onions and cook till golden brown.
- Sprinkle with sugar, reduce heat to medium-low and cook, stirring occasionally, till onions are dark brown, 20 min.
- Remove half the onions, drain on paper towels and reserve.
- Add in the rice, its water and salt to the pan; bring to a boil.
- Reduce the heat, cover partially till the foam subsides, then cover snugly and cook till the water has been absorbed and the rice is tender, 12 to 15 min.
- Let rice rest 5 min.
- Heat 1 Tbsp.
- oil in a saucepan; add in the cumin and mustard seeds.
- Lower heat; cover till the spluttering subsides.
- Add in the broccoli, stir 2 min.
- Remove cinnamon stick from the rice; transfer the rice to a platter and fold in the broccoli.
- Top with the reserved onions.
- This recipe yields 6 servings.
- Comments: Ghee and black mustard seeds are sold in Indian stores.
