Indian Rice Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| Rice | 1 Cup (16 tbs) | |
| Instant minced onion | 2 Tablespoon | |
| Whole cardamom - 4 | ||
| Bay leaf | 1 | |
| Saffron pieces - 1/4 teaspoon, crumbled | ||
| Cinnamon - dash | ||
| Black pepper | 1/4 Teaspoon | |
| Currants or raisins - 1/4 cup | ||
| Slivered almonds | 1/4 Cup (16 tbs) | |
| Chicken seasoned stock base - 2 tablespoons | ||
| Water - 2 cups, hot | ||
Directions
MAKING
1) In a skillet, saute the rice and onion in half the butter, until browned.
2) Remove and crush the cardamom seeds from pod and discard the outer pod.
3) Stir the crushed cardamom seeds into the rice along with bay leaf and saffron.
4) Then stir in the spices along with rest of the butter and other ingredients.
5) Cover and cook over a low heat for 25 to 30 minutes.
SERVING
6) Serve the Indian Rice with pork or chicken or any other meat.
1) In a skillet, saute the rice and onion in half the butter, until browned.
2) Remove and crush the cardamom seeds from pod and discard the outer pod.
3) Stir the crushed cardamom seeds into the rice along with bay leaf and saffron.
4) Then stir in the spices along with rest of the butter and other ingredients.
5) Cover and cook over a low heat for 25 to 30 minutes.
SERVING
6) Serve the Indian Rice with pork or chicken or any other meat.
Chef
