Rice with browned onions
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Basmati rice |
| 2 | tablespoons | Ghee or oil |
| 1 | large | Onion; thinly sliced |
| 4 | Black cardamom pods OR 6 green cardamom | |
| ; pods | ||
| 1 | Cinnamon stick | |
| 2 | Bay leaves | |
| 6 | Whole cloves | |
| 2½ | cup | Hot water |
| ½ | teaspoon | Salt |
Directions
1. Wash rice in several changes of cold water until the water is clear.
Soak the rice in warm water to cover for at least 20 minutes but no longer than 45 minutes.
2. Heat the ghee over high heat in a large saucepan. Add the onions and spices and saute, stirring frequently, until the onions are dark brown, about 5-6 minutes.
3. Drain the rice and without stirring, add to the browned onions. Add hot water and salt, stirring gently. Bring to the boil and reduce heat to low.
Cover and simmer for 10 minutes. Remove from heat and let stand, covered, for 5 minutes before serving.
Recipe from "The Bombay Cafe" by Neela Paniz, published by Ten Speed Press, 1998.
Converted by MC_Buster.
Per serving: 1004 Calories (kcal); 7g Total Fat; (5% calories from fat); 26g Protein; 211g Carbohydrate; 0mg Cholesterol; 1271mg Sodium Food Exchanges: 13 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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