Indian rice with fenugreek sprouts

Ingredients for 4 servings:

• 300 g rice (natural long grain)
• 750 ml water
• 2 m.-large shallot(s), diced
• 100 g cashew nuts
• 60 g raisins, unsulfured
• 1 ½ tsp sea salt
• 6 black peppercorns
• 6 cardamom pods, green
• 6 cloves
• ½ tsp ground turmeric
• 1 pinch of saffron threads
• 1 piece(s) fresh ginger root, approx. 2×2 cm, grated
• 2 bay leaves
• 1 tbsp sesame oil, virgin
• 1 stalk(s) cinnamon
• 8 tbsp sprouts (fenugreek)

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 6 hours 45 minutes

spicy rice as a side dish to Indian dishes

Soak the rice in water for 6-8 hours, then drain in a sieve. Roast the cashews in a non-stick pan without any fat. Lightly press the cardamom pods and break the cinnamon stick into two pieces to better distribute the aromas. Briefly roast the shallots, ginger, and all the spices (except the salt) in the sesame oil in a saucepan. Add the rice and pour in the water. Add the sea salt, cashews, and raisins. Bring everything to a boil, then simmer the rice on low heat for about 30-35 minutes, until the water is completely absorbed. Remove the rice from the heat. If you don’t want the spices on your plate when serving, remove the cinnamon, bay leaves, cloves, cardamom pods, and pepper. Finally, stir in the fenugreek sprouts and serve. This rice serves four as a side dish. If you like, you can also eat the rice on its own as a main course. Then it’s probably only enough for 2 large portions.