Since we’re on the topic of Indian dishes, I would like to share another recipe that would make a great side dish with my tandoori chicken recipe. This savory rice dish is flavored with allspice, sauteed onions and garlic. It is important that you soak the rice prior to cooking it. Adding a half a cup of frozen peas, carrots, and corn goes a long way. For a curried rice pudding version, use coconut milk.
For this recipe, you will need :
- 1 1/2 cup of basmati rice
- 2 tablespoons of corn or vegetable oil
- 1 medium onion chopped
- 2 cloves of garlic minced
- 2 whole allspice cloves
- 1 stick of cinnamon
- 1/2 teaspoon of curry powder
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cardamon
- 1/2 cup of frozen peas, carrots, and corn
- Salt and pepper for taste
Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes. Heat the oil in a large pot or saucepan over medium heat. Add onion and saute till translucent. Add garlic, cloves, cinnamon stick and saute for another 2 minutes. Drain water from rice and add along with frozen vegetables to the saucepan. Saute rice and vegetables till lightly toasted. Pour in 2 1/2 cups of water or broth. Add salt and bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until water has been absorbed. Remove the cinnamon stick and cloves. Let it stand for 5 minutes and fluff with a fork before serving.
Yields 6 servings.