Preparation / Directions:
* Purchase from Indian grocery or gourmet shop.
1 Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear. Put the rice in 2 cups of cool water to soak for 20 minutes.
2 Strain soak water into saucepan and heat. Leave rice to dry in strainer. Preheat oven to 350F.
3 While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices.
4 When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or casserole dish. Add spices.
5 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.
6 Add rice and cook, stirring very gently for 5 minutes.
7 Add salt and heated soak water, bring to boil. Reduce heat and simmer until water on top of rice has boiled off.
8 Cover tightly and cook for 20 minutes at 350F.
9 Remove from oven, let rest for 10 minutes, then serve.
|
