Spiced Basmati Rice

[Guest guest]

Spiced Basmati Rice

 

2 tablespoons vegetable oil

1/2 tablespoon cumin seeds

1 large onion, sliced

8 ounces basmati rice, washed, soaked and drained

1 tablespoon mild curry paste

1 cinnamon stick

2 ounces sultanas

8 cardamom pods, split

1/2 teaspoon ground turmeric

2 ounces slivered almonds

 

Heat the oil and fry the cumin seeds and onion for 10 minutes until softened

and golden. Add the rice and curry paste. Add 1 pint of water, the cinnamon

stick, sultanas, cardamom pods and turmeric, cover and cook gently for 10

minutes. Toast the almonds until golden brown. Stir into the spiced rice and

serve.

 

 

 

 

 

 

 

[Guest guest]

My step-dad is Persian, so I eat a lot of basmati rice. I was browsing

the files section and saw a recipe for persian rice. It's a great

dish, but require practice to get the tah-dig (the crunchy stuff at

the bottom) just right. Persian hostesses pride themselves on the

quality of their tah-dig.

 

Basmati rice is particularly good when cooked the persian way, with

the addition of dill weed and lima beans. We like to call it " green

rice. "