Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Basmati rice

  2. 1/2 cup 99g / 3 1/2oz Clarified butter

  3. 1 cup 62g / 2 1/5oz Chopped yellow onion

  4. 2 teaspoons 10ml Sliced garlic

  5. 1 teaspoon 5ml 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 10ml Salt

  10. 1/2 teaspoon 2 1/2ml Ground coriander

  11. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  12. 1/2 teaspoon 2 1/2ml Turmeric

  13. 1/2 teaspoon 2 1/2ml Ground cumin

  14. 1/8 teaspoon 0.6ml Cayenne

  15. 3/4 cup 120g / 4 1/5oz Golden raisins

  16. 1/2 cup 46g / 1.6oz Toasted slivered almonds

  17. 1/2 cup 118ml Cooked chickpeas - drained

  18. 1/2 cup 118ml Fresh peas, or defrosted frozen peas

  19. 1/2 cup 8g / 1/3oz Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 6 to 8 servings.


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