Indian-Spiced Basmati Rice
Indian-Spiced Basmati Rice
By Chef Katie Mae
Makes 4–6 servings | Ready in 30 minutes, not including soak time | Stores 1 week in fridge
INGREDIENTS
- 1½ cups brown basmati rice
- ½ tablespoon tahini
- 1 tablespoon water
- 1 small onion, diced
- 2½ cups water
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves
- Seeds of 3 green cardamom pods
DIRECTIONS
- Place the rice in a bowl and cover it with water. Let it soak for 30 minutes. As it soaks, prepare the rest of your ingredients. After the soaking period, drain the water and set the rice aside.
- In a large sauté pan over medium heat, add the tahini, tablespoon of water, onion, and the rice. Cover and sauté for 5 minutes, stirring occasionally.
- Add 2½ cups of water, the bay leaf, cinnamon stick, and cloves. Open the cardamom pods and add just the seeds, discarding the rest.
- Bring the water to a boil. Then reduce the heat to low and simmer, for 20 minutes, or until the water is absorbed and the rice is tender.
- Turn off the heat and let the pot sit covered for 5 minutes. Then gently fluff the rice with a fork. Serve warm.
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