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 to 5 whole green cardamom pods
- 2 pieces of cinnamon, each 1 1/2 inches long
- 5 to 6 whole cloves
- 2 small bay leaves
- 2 1/4 cups 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 to low. Cover and simmer for 8 minutes. Remove from heat and let stand, covered, for 2 to 3 minutes before uncovering. Fluff the rice with a flat spatula or fork and serve while still steaming hot.
Recipe created exclusively for Cooking.com by Neela Paniz.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
203 calories; 3g total fat; 5mg cholesterol; 198mg sodium; 40g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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