in India

Indian spiced rice

updated

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Ingredients for 8 servings:

  • 2 m.-sized onion(s)
  • 2 cloves garlic
  • 1 piece(s) ginger, fresh, small piece
  • 2 tbsp clarified butter
  • 100 g cashew nuts
  • 500g basmati
  • 75 g raisins
  • ½ tsp clove powder
  • ½ tsp cardamom
  • 1 tsp spice mix (garam masala)
  • Salt
  • 1 sachet of saffron powder (0.1 g), if necessary
  • some coriander leaves, if desired
  • 1 liter of water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Biryani

Peel the onion, garlic, and ginger. Chop everything very finely. Heat the clarified butter in a saucepan. Toast the cashew nuts in it. Add the onion, garlic, ginger, rice, and raisins and sauté briefly. Season with cloves, cardamom, garam masala, and 1 teaspoon of salt. Deglaze with about 1 liter of water, bring to a boil, and simmer, covered, for 18-20 minutes. Dissolve the saffron in 100 ml of hot water. Fluff the cooked rice with a fork and drizzle with the saffron water. Garnish with coriander leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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