Not much happened in my kitchen this weekend as I was working in Koppal, a small village in North Karnataka. Thus the lack of any post last weekend. In fact tomorrow again we are leaving for Jaipur to attend a friend’s wedding and hence there again won’t be any entry for the coming weekend. I got back after a week’s travel on Monday late night and Tuesday afternoon I was in a kitchen, which had no groceries left. Not much of a surprise. Home delivery seemed like an only option, just that I was craving for home food. So decided to make spiced rice.
Spiced Basmati Rice
Preparation Time: 5 mins (20 minutes to soak rice) | Cooking Time: 15 minutes | Serves 4
Basmati Rice 2 cups
Green Cardamom pods (lightly cracked) 5
Bay leaves 2
Cinnamon stick 1 inch
Fennel seeds 2 tsp
Cumin seeds 2 tsp
Red chilli powder 2 tsp
Chopped fresh coriander leaves 2 tbsp
Salt to taste
Ghee (or vegetable oil) for frying ~1 tbsp
- Rinse the rice in several changes of water until the water runs clear and then leave to soak for 20 minutes
- Add ghee to a saucepan with a tight fitting lid over medium heat. Add the spices and stir for 30 seconds
- Drain the rice and stir into the saucepan so the grains are coated with ghee.
- Add 4 cups of water and salt and bring to boil
- Reduce the heat to low and cook covered for about 10 minutes until the rice is tender and all the water is absorbed. You will need to check in between.
- Remove from heat. Empty in a flat serving dish and mix in the chopped coriander
Note: The aroma of cooked rice is one of the most tempting. For a party, I always prefer putting on the rice after the guests have arrived. By the time starters are over and it’s time for the main course, the rice is ready and the house is filling with an inviting aroma.