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Basmati Rice with Whole Spices

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Rating: 2   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Serves 6
Basmati rice is considered to be one of the most aromatic long grain rices of the world. It is the choice of most North Indian cooks. It is important to wash the rice and soak it before cooking to get the maximum flavor and length of the kernels. The use of ghee (clarified butter) and whole spices further enhances the flavor of this "Queen" of rice grains.
1 1/2 cups basmati rice
1 tablespoon ghee (clarified butter)
2 whole black cardamom pods
4-5 whole green cardamom pods
2 pieces of cinnamon, each 1 1/2 inches long
5-6 whole cloves
2 small bay leaves
2 1/4 cups of hot water
1/2 teaspoon salt
Pick over rice, removing any foreign objects. In a bowl, wash the rice in several changes of cold water until the water runs clear. Soak the rice in warm water to cover for at least 20 minutes but no longer than 45 minutes.

Heat the ghee in medium saucepan. Add the whole spices and allow to fry for one minute.

Drain the rice and add to the pan. Stir gently for about a minute. Add the hot water and salt, stirring gently. Bring to a full boil and reduce heat and heat to low. Cover and simmer for 8 minutes. Remove from heat and let stand, covered, for two to three minutes before uncovering. Fluff the rice with a flat spatula or fork and serve while still steaming hot.

Recipe created exclusively for by Neela Paniz.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 203
Fat. Total: 3g
Fiber: 2g
Carbohydrates, Total: 40g
Sodium: 198mg
% Cal. from Fat: 13%
Cholesterol: 5mg
Protein: 4g
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Kathy, CA Reviewed: 12/06/2006
The basmati rice was NOT done in 8 minutes. I had to bring it to a boil again and heat another 4 minutes. The flavor was ok, but nothing special.
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