From Julie Sahni, Classic Indian Cooking
- 3 medium onions
- 2 c. basmati rice
- 6 tbs. light vegetable oil
- 1 tsp. black (or white) cumin seeds
- 2 tsp. garlic, finely chopped
- 3 black (or 6 green) cardamom pods
- 1 cinnamon stick, 3 inches long
- 8 whole cloves
- 2 bay leaves
- 2 tsp. Kosher salt
- Peel onions. Finely chop one onion. Slice the other two onions
into paper-thin shreds.
- Wash basmati rice. Put rice in a bowl, add 4 cups cold water, and
let soak for 1/2 hour. Drain rice, reserving the water.
- Heat oil, add the two shredded onions. Over medium-high heat, fry
onions until they turn dark brown (about 20 minutes), stirring
constantly. Take onions out with slotted spoon, and drain on
paper towels. Set aside for garnish.
- Turn heat to medium high. If using white cumin seeds, add and
fry until dark brown (about 10 seconds). Add 1 chopped onion,
and fry until light brown (about 4 minutes), stirring constantly
to prevent burning.
Add garlic, fry for 1 minute. Add spices, fry for 30 seconds.
Add rice, fry until rice becomes translucent again and begins
to brown (about 2-3 minutes). Add reserved water and salt, bring
to boil, stirring to keep rice from settling.
- Reduce heat and simmer, partially covered, until water is
almost absorbed and surface of rice is covered with tiny
steam holes (about 10-12 minutes). Do not stir rice.
- Cover pan tightly, reduce heat to lowest possible level, and
raise pan about an inch away from heat. Let rice steam for
10 minutes. Turn off heat, let rice rest undisturbed, covered,
for another 5 minutes.
- Uncover, fluff rice with a fork, and transfer to a warm serving
platter. Garnish with fried onion shreds.
Keywords: Indian, Rice.