Indian Spicy Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 medium onion (s)
- 2 cloves garlic
- 1 piece (s) ginger, fresh, small
- 2 tablespoon clarified butter
- 100 g cashew nuts
- 500 g basmati
- 75 g raisins
- 0.5 teaspoon ½ clove powder
- 0.5 teaspoon ½ cardamom
- 1 teaspoon spice mix (Garam Masala)
- salt
- 1 sachet saffron powder (0. g), possibly
- some coriander green, possibly
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Peel the onion, garlic and ginger. Chop everything very finely.
- Heat the clarified butter in a saucepan. Roast the cashew nuts in it. Add onions, garlic, ginger, rice and raisins and sauté briefly. Season with cloves, cardamom, garam masala and 1 teaspoon salt. Deglaze with a good 1 liter of water, bring to the boil and cover and leave to swell over low heat for 18-20 minutes.
- Dissolve the saffron in 100 ml of hot water. Loosen up the finished rice with a fork and drizzle the saffron water over it. Garnish with coriander leaves.
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