Basmati rice pilaf

Title: Basmati rice pilaf

Categories: Grains, Indian

Yield: 4 servings

1 c Basmati rice

-Indian grocery or -gourmet shop)

1 sm Onion

3 md Carrots

1 Bay leaf

2 Cloves

4 Black peppercorns

1/4 t Cumin seeds

1 T Light vegetable oil

2 T Butter

1 T Kosher salt (or to taste)

Wash the rice in cool water, squeezing gently with your fingers, until the

water runs clear. Put the rice in about 2 cups of cool water to soak for 20 minutes. Strain soak water into saucepan and heat. Leave rice to dry in

strainer. Preheat oven to 350 degrees F.

While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices.

When rice is dry, heat oil over medium-high flame in heavy, oven-proof

skillet or casserole dish. Add spices. When spices become fragrant, add

butter and onions. Cook until onions are tender and light golden brown. Add

carrots and cook for 3-5 minutes.

Add rice and cook, stirring very gently for 5 minutes. Add salt and heated

soak water, bring to boil. Reduce heat and simmer until water on top of

20 minutes at

350 degrees

F. Remove from oven, let rest for 10 minutes, then serve.

NOTES:

Basmati Rice with Carrots -- This is a delicate, fragrant rice dish, one

of our favorites. I got the recipe from an Indian cooking class. It's a bit

of work, but well worth it.

It is important to handle the rice gently so that the grains are not

broken. It's also important to use whole spices; ground spices would

overpower the rice.

This dish can be re-heated in the oven.

: Difficulty: easy.

30 minutes preparation,

30 minutes cooking and cooling.

: Precision: measure the ingredients.

: Nancy Mintz

: AT&T-Information Systems, UNIX System Development Lab, Summit, NJ

: ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust --