The spicing of this recipe is standard in the northern part of the country, and the mild fragrance makes it a nice complement to many dishes. Spiced rice dishes are common throughout India and are collectively known as pulau. To ensure that the aged basmati rice is nicely moist, most Indian cooks soak the rice before cooking.
- Portion size 6 servings
Ingredients
Method
In sieve, rinse rice under running water; place in bowl. Cover with 2-1/2 cups (625 mL) water; let stand for 30 minutes.
In large saucepan, heat oil over medium heat; cook cumin seeds, peppercorns, cardamom pods, cloves, bay leaf and cinnamon stick until slightly darkened, about 1 minute.
Add onion; cook, stirring, until golden, about 8 minutes. Add rice with soaking water and salt ; bring to boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 20 minutes. Fluff with fork; discard bay leaf.
Nutritional facts <b>Per serving:</b> about
- Sodium 195 mg
- Protein 4 g
- Calories 195.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 38 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 2.0
- Vitamin C 2.0
