Preparation time: 45 minutes
Recipe may be prepared in advance through Step 1.
Many Mappilas (Kerala Muslims) prefer their rice seasoned this way rather than plain. This buttery, slightly perfumed rice is good with Chicken Kurma , Chicken with Green Chilies and Tamarind , Spicy Chicken Liver Curry, or Lamb Vindaloo (see the book for recipes).
2 cups basmati rice
1/4 cup Ghee
2 cups thinly sliced onions
1 (2-inch) piece cinnamon, broken in two
4 whole cloves
4 cardamom pods, crushed
1-1/2 teaspoons salt
1. In a large bowl wash the rice in many changes of water until the water no longer appears cloudy. Drain thoroughly.
2. In a heavy pot with a tight-fitting lid heat the ghee. Add the onions, cinnamon, cloves, and cardamom. Fry until the onions brown along the edges. Put in the drained rice and sauté for about 2 minutes, or until the grains of rice begin to jump on the bottom of the pan.
3. Add 3-1/4 cups boiling water and the salt and bring to a rolling boil. Reduce the heat to low, cover, and steam for 20 minutes. Remove from the heat and allow to sit, covered, for 10 minutes. Serve warm.
Savoring the Spice Coast of India
Fresh Flavors from Kerala
By Maya Kaimal
HarperCollins Publishers, 2000
Hardback, $ 27.50
Color photographs throughout
Recipe reprinted by permission.
This page created November 2000
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