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Recipe from the Wyllie Fox Farm Kitchen

Spiced Indian Rice
  • 2 cups basmati rice
  • ½ cup clarified butter (ghee) or vegetable oil
  • 1 cup chopped yellow onion
  • 2 tsp sliced garlic
  • 1 tsp minced fresh ginger
  • ground seeds from 6 cardamom pods (discard pods)
  • 1 cinnamon stick, broken in half
  • 1 bay leaf
  • 2 tsp salt
  • ½ tsp each: ground coriander, black pepper, turmeric & cumin
  • 1/8 tsp cayenne
  • ¾ cup golden raisins
  • ½ cup toasted slivered almonds
  • ½ cup cooked chickpeas
  • ½ cup green peas
  • ½ cup chopped fresh cilantro

Place the rice in a colander & rinse under cold water.  Place the rinsed rice in a large bowl, cover with 4 cups water & let soak 30 minutes.  Drain & reserve the water for cooking.

In a large pot, heat the butter over medium-high heat. Add the onion & cook, stirring, for 3 minutes.  Add the garlic and ginger & cook, stirring, for 45 seconds.  Add the cardamom, cinnamon stick, bay leaf, salt, coriander, pepper, turmeric, cumin & cayenne, and cook, stirring, until fragrant, about 45 seconds.  Add the rice & cook, stirring, for 2 minutes.  Add the reserved soaking liquid and raisins and bring to a boil.  Reduce the heat to low, stir, cover & simmer until the water is absorbed and rice is tender, approx. 20 minutes.  Remove for heat & let sit covered for 15 minutes.

Fluff the rice with a fork, remove the cinnamon sticks & bay leaf & combine with the remaining ingredients.  Serve warm or at room temperature.

Serves 6-8

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