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Recipe from the Wyllie Fox Farm Kitchen
- 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