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Yield:
6 servings
3 Tablespoons
ghee (see note)
1/2 cup onion, finely minced
1 teaspoon fresh ginger, minced
1/2 teaspoon fresh garlic, minced
3 whole cloves
3 cardamom pods
One 2-inch cinnamon stick
2 cups basmati rice, rinsed and drained
1 teaspoon ground turmeric (see note)
2 1/2 cups water
1/2 cup coconut milk
1/2 cup golden raisins
1/2 cup finely dried apricots, diced
1/2 cup toasted pine nuts
Coarse salt to taste
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Heat the ghee in a
heavy-bottomed medium saucepan over medium heat. Add the onion, ginger,
garlic, cloves, cardamom pods and cinnamon stick and sauté for
5 minutes. Stir in the rice and turmeric and continue to sauté
for about 3 minutes, or until the rice is shiny.
Raise the heat and
add the water, coconut milk and salt. Bring to a boil. Immediately reduce
the heat to low and cover the saucepan. Cook for 10 minutes; then stir
in the raisins and apricots. Cover again and cook, without lifting the
lid, for 10 more minutes. Remove the pan from the heat and, without
lifting the lid, allow the rice to steam for 5 minutes. Remove the lid
and stir in the pine nuts. Remove the whole spices if you wish before
serving.
Editor's note
Many Indian spices and foods are available in specialty and gourmet
stores and Indian, Pakistani or Middle Eastern markets. In her interview,
Chef Jallepalli recommended a spice supplier in New York City, Sinha
Trading Company, located at 121 Lexington Avenue, New York, NY 10016,
(212) 683-4419. Sinha Trading Company sells everything you would need
for an authentic Indian meal, including urad dal, ajowan, ghee, jaggery,
cumin, turmeric and tamarind.
Wine Pairing
Rosemount Syrah Qupé Syrah
Wine
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