Serves 4 to 6
This is an authentic and delicious Indian rice dish that is special enough for any dinner you plan for company.
2 1/3 Cups Basmati rice
6 Tbsp unsalted butter
1 T corn (or olive) oil
1 bay leaf
6 black peppercorns
4 green cardamom pods
1 tsp salt
½ Cup sultanas (golden raisins)
½ Cup slivered almonds
4 Cups water
Wash the rice twice and drain in a strainer.
Heat the Butter and oil in a medium saucepan. Lower the heat and throw in the bay leaf, peppercorn and cardamom and fry for about 30 seconds.
Add the rice, salt, raisins, slivered almonds, and stir fry for 1 minute. Then pour in the water. Bring to a boil and cook for 20 minutes. Turn off the heat and let the rice stand still covered for 5 minutes before serving.
This recipe and more are featured in the fabulous cookbook The Indian Recipe Book: Over 200 Deliciously Authentic Dishes by Shehzad Husain
NOTE: I make this dish all the time for my husband and I cut down the rice to 1 Cup of brown rice (no white rice at all) and it’s wonderful. I cut the fat down to ½ T butter and ½ T olive oil, and halve the rest of the ingredients. The water is also cut down to 2 ¼ Cups.