Recipe

Rice Pilaf With Standing Spices Recipe

	Chefmeow / All my dishes 1 year, 2 months ago RICE PILAF WITH STANDING SPICES This is a recipe I obtained from a cookbook exchange. The cookbook is entitled Indian Home Cooking. This is a fantastic recipe. Prep:10m Cook:20m Servings:6	Chefmeow
	easy side rice pilaf coriander chilies garlic onions

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Ingredients

2 cups basmati rice

4-1/2 cups cold water

2 medium red onions

1/4 cup canola oil plus 1 cup for deep frying

1 teaspoon cumin seeds

8 green cardamom pods

3 inches cinnamon stick broken in half

1/4 teaspoon whole cloves

1/4 teaspoon black peppercorns

1/4 teaspoon coriander seeds

3 bay leaves

3 whole dried red chilies

2 garlic cloves minced

1 teaspoon salt

Directions

Combine rice and water in a bowl and soak for 20 minutes.

Drain rice and reserve the water separately.

Mince one onion and reserve.

For the fried onion garnish thinly slice the second onion.

Heat the 1 cup oil in a small heavy bottomed saucepan over medium high heat to 350.

Add the sliced onion and deep fry stirring often for 20 minutes.

Drain on paper towels then let stand until cool and crisp.

Set aside and discard the oil.

Preheat oven to 350.

Combine the 1/4 cup oil, cumin, cardamom, cinnamon, cloves, peppercorns, coriander, bay leaves and chilies in a large oven proof casserole over medium high heat.

Cook stirring constantly for 2 minutes.

Add reserved minced onion and cook stirring until wilted about 5 minutes.

If caramelized sugars from onion begin to collect on bottom of pan add water a tablespoon at a time and stir scraping bottom of the pan to pick up browned bits.

Add garlic and cook stirring 30 seconds.

Add drained rice and cook stirring, 1 minute.

Add reserved soaking water and salt and bring to a boil stirring occasionally to keep rice from sticking to bottom of the pan.

Turn heat down and simmer vigorously for 10 minutes.

Put casserole in the oven and bake 10 minutes.

Remove from oven and let rest 5 minutes.

Sprinkle with the fried onions and serve hot.

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