Rice With Spinach Cooked In Aromatic Broth Recipe
Ingredients
| YAKHNI | ||
| Beef broth | 2 1/2 Cup (16 tbs), canned | |
| 1 medium-sized onion, peeled | ||
| Garlic | 4 Clove (5gm), peeled | |
| Whole Cloves | 7 | |
| 4 whole cardamom pods | ||
| Fennel seeds | 2 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Coriander seeds | 1 Teaspoon | |
| 1 cinnamon stick, 2 1/2-3 inches long | ||
| Black peppercorns | 6 | |
| Bay Leaf | 1 | |
Directions
Put the beef broth into a pot with a lid.
Tie onion, garlic, cloves, cardamom, fennel, cumin, coriander, cinnamon, peppercorns, and bay leaf in cheesecloth and drop in pot.
Bring to a boil.
Cover, turn heat low, and allow to simmer for half an hour.
Remove the cheesecloth, squeezing out most of the liquid it holds.
When using the broth, measure to make sure you have 2 1/4 cups.
If a little less, add water to make 2 1/4 cups.
If broth is already salted, use only teaspoon salt when adding spinach to rice and broth.
Serve.
Tie onion, garlic, cloves, cardamom, fennel, cumin, coriander, cinnamon, peppercorns, and bay leaf in cheesecloth and drop in pot.
Bring to a boil.
Cover, turn heat low, and allow to simmer for half an hour.
Remove the cheesecloth, squeezing out most of the liquid it holds.
When using the broth, measure to make sure you have 2 1/4 cups.
If a little less, add water to make 2 1/4 cups.
If broth is already salted, use only teaspoon salt when adding spinach to rice and broth.
Serve.
Chef
