in India

Indian spiced rice

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Ingredients for 4 servings:

  • 30 g clarified butter (ghee) or vegetable oil
  • 300g basmati
  • 4 cloves, whole
  • 6 cardamom pods, green, whole
  • 1 tsp turmeric
  • 360 ml boiling water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

salt-free yet spicy

First, wash the rice under running water until the water runs clear. Then soak it for about an hour. Drain in a sieve. Meanwhile, heat the oil and fry the spices over medium heat. After a few minutes, add the drained rice. Stir frequently and be careful not to burn. In the meantime, bring the water to a boil and pour it over the rice while it’s still boiling. Quickly cover the pot and reduce the heat to low. Simmer for about 10 to 15 minutes, making sure not to open the lid! Before serving, fish out any cloves and cardamom pods that have floated to the top during cooking.

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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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