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Rice is eaten at all meals in India
and Pakistani homes. There are several ways of cooking rice and
mostly whole spices are used. Always choose a good quality basmati
rice.
Ingredients
- basmati rice - 300g/11 oz/1½
cups
- oil - 15ml/1 tbsp
- cinnamon stick - 1, small
- black cumin seeds - 1.5ml/¼ tsp
- bay leaf - 1
- onion - 1, medium, sliced
- green cardamom pods - 3
- ground turmeric - 1.5ml/¼ tsp
- ginger pulp - 5ml/1 tsp
- garlic pulp - 5ml/1 tsp
- potato - 1, large, roughly diced
- fresh coriander - 15ml/1 tbsp,
chopped
- water - 475ml/16fl oz/2 cups
Method
- Wash the rice well and leave it
to soak water for 30 minutes.
- Heat the oil in the heavy-based
saucepan, add the cinnamon, bay leaf, black cumin seeds, cardamom
and onion, and cook for 2 minutes.
- Add the ginger, garlic,
turmeric, salt, and potato, and cook for 1 minutes.
- Drain the rice and add to the
potato and spices in the pan.
- Stir to mix, then pour in the
water followed by the coriander.
- Cover the pan with a lid and
cook for 15-20 minutes.
- Remove from the heat and leave
to stand, still covered for 5-10 minutes before serving. Serves 4.
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