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Basmati Rice Salad

Ingredients:

  • 2 cups Basmati Rice
  • 1/2 cup clarified butter or vegetable
  • 1 cup chopped yellow onion
  • 2 teaspoon thinly sliced ginger root (peel first!)
  • 1 teaspoon minced garlic (fresh)
  • 1/3 cup golden raisins
  • 1/2 cup toasted slivered almonds
  • 1/2 cup garbanzo beans
  • 1/2 cup fresh or defrosted peas
  • 1/2 cup chopped fresh cilantro

Required Spices:

  • 6 cardamom seed pods, crushed to release the small seeds, pods discarded
  • 1 cinnamon stick broken in half
  • 1 bay leaf
  • 2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper

Preparation:

  1. Pour the rice in a colander and rinse thoroughly under cold running water.
  2. Put the rinsed rice in a bowl and cover with 4 cups of water. Soak for 30 minutes.
  3. Drain rice and set aside liquid.
  4. Heat the butter on medium heat in a large pot.
  5. Add onion and sauté for 3 minutes.
  6. Add ginger and garlic and sauté for 1 minute.
  7. Add "SPICES" and heat until fragrant (a little less that 1 minute).
  8. Add rice and brown for 2 minutes.
  9. Add water that was set aside and the raisins and bring to a boil.
  10. Reduce heat to low and simmer until the water is absorbed and the rice is tender (about 20 minutes).
  11. Cover pot, remove from heat and let stand for 15 mins.
  12. Combine remaining ingredient, fluff rice with a folk and transfer to a serving bowl.
  13. Remove cinnamon sticks and bay leaf and serve warm or at room temperature.
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