Ingredients Jump to Instructions ↓

  1. 2 cups basmati rice

  2. 1/2 cup clarified butter or vegetable oil

  3. 1 cup chopped yellow onion

  4. 2 teaspoons sliced garlic

  5. 1 teaspoon minced fresh ginger

  6. 6 cardamom seed pods, crushed to release the small seeds and pods discarded

  7. 1 cinnamon stick, broken in half

  8. 1 bay leaf

  9. 2 teaspoons salt

  10. 1/2 teaspoon ground coriander

  11. 1/2 teaspoon ground black pepper

  12. 1/2 teaspoon turmeric

  13. 1/2 teaspoon ground cumin

  14. 1/8 teaspoon cayenne

  15. 3/4 cup golden raisins

  16. 1/2 cup toasted slivered almonds

  17. 1/2 cup cooked chickpeas, drained

  18. 1/2 cup fresh peas, or defrosted frozen peas

  19. 1/2 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Place the rice in a colander and rinse under cold running water. Place the rinsed rice in a large bowl and cover with 4 cups of water. Let soak 30 minutes. Drain and reserve the water for cooking. In a large pot, heat the butter over medium-high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and ginger, and cook, stirring, for 45 seconds. Add the cardamom seeds, cinnamon sticks, bay leaf, salt, coriander, pepper, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, about 45 seconds. Add the rice and cook, stirring, for 2 minutes. Add the reserved soaking liquid and raisins, and bring to a boil. Reduce the heat to low, stir, cover and simmer until the water is absorbed and the rice is tender, 20 minutes. Remove from the heat and let sit covered for 15 minutes. Fluff the rice with a fork and transfer to a large bowl. Combine with the remaining ingredients and remove the cinnamon pieces and bay leaf. Serve warm or at room temperature. Yield : 6 to 8 servings


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