Wednesday, August 1, 2012

132. Fragrant Spiced Rice

This is an amazingly aromatic rice dish, that is visually pleasing as well as delicious to eat.
By using whole spices, the flavors are delicately infused in the rice grains without being over-whelming, and the after-effect of whole spices scattered in the rice is a pretty sight.

I served this aromatic rice with a delicate chicken curry (recipe upcoming), and it got my taste buds swooning...


1 Tbsp ghee
2 tsp turmeric
2 tsp mustard seeds
1 tsp peppercorns
1 Tbsp cardamom pods
8 pc cloves
2 cups rice, rinsed
1 1/2 tsp salt
2 cups boiled water


Heat ghee in a pot, add the turmeric, mustard seeds, peppercorns, cardamom pods, and cloves.
Stir until fragrant and pods begin to swell.
Be careful because the mustard seeds have a tendency to pop like pop corn and might cause injury, so do not saute over high heat.
Add the rice and the salt and toss to distribute.
Add the boiled water and immediately reduce heat to low and cover.
Let simmer covered for 20 to 30 minutes, until water is absorbed and grains are fluffy.
Carefully toss again before serving.

 صحة و عافية

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