COOKALONG RECIPE POST #1
For Shinae Choi Robinson’s Indian Cookalong Event, see here: http://goo.gl/Bo5uh
Originally shared by Rajini Rao
Practically Perfect Basmati Rice Pulao
1. Presoak the Basmati rice: Measure out 2 cups. Rinse a few times under cold running water and drain. Season the wet rice with coarse salt, a pinch of sugar and some red chilli powder. Toss together gently, and let sit for about 20 minutes while you prep the rest of the pilaf.
2. Preheat the Water: Measure out 4 cups of water into a pot and heat on the back burner.
3. Prepare the Veggies: Grate two carrots, wash the spinach and set aside. Thinly slice one large onion.
4. Measure out Spices: 2-3 cardamom pods, split (you ought to save the shells for tea, but I left them in), 2 bay leaves, a cinnamon stick, 3-5 cloves and a tablespoon of fennel seed.
5. Nuts and dried fruits: Set aside a good handful of mixed nuts and dry fruits including some or all of the following: almonds, pistachios, cashews, cranberries, raisins, and cherries.
6. Heat 2-3 tbs of oil in a heavy bottomed pan. Add the spices. When they sizzle, add the sliced onion and fry until lightly browned. Then add the grated carrots and spinach, and stir in. Add the mixed nuts and dry fruits. Add the presoaked rice and mix in very gently (so as not to break the grains).
7. Pour the hot water into the rice mixture and stir in. You can dot it with some butter or ghee for additional richness. Cover with a lid and let it steam on low for another 10 min. The water should be completely absorbed and leave small holes on the surface of the rice.
8. Serve with Raita: Simply peel and grate a cucumber into a bowl. Add plain yogurt (store bought or homemade) and mix in thoroughly. Season with salt and pepper.