July 02, 2018
Basmati is a long-grain, aged, slender and aromatic rice from the northern foothills of India. Turmeric adds a golden color and earthy taste. Pop the mustard seeds in ghee for maximum flavor.
Makes 1 quart
1 1/2 cups (250g) basmati rice
3 tablespoons ghee or oil
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1 teaspoon sea salt
Optional toppings_ nuts, dry fruit, seeds, herbs
Rinse the basmati rice in water twice. Soak for 30 minutes to 1 hr in 3 cups of water. Drain by pouring out most of the water. A little remaining water is okay.
In a stockpot, heat the ghee until shimmering but not smoking. Pop the mustard seeds. Almost immediately, add the drained rice, 2 1/2 cups of water, turmeric, and salt. Bring the mixture to a boil then cover and adjust heat to low. Cook for another 5 to 7 minutes or until almost all of the water has been absorbed, then turn the heat off. Let the rice rest for 10 to 15 minutes and enjoy!
Add one cup of frozen or fresh peas to the rice 2 to 3 minutes before it is done.
Add orange zest from 2 oranges when adding rice and water to the stockpot.
Substitute cumin for mustard seeds.
Add a whole cinnamon stick for added fragrance.
December 02, 2022
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