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
Indian Spicy Rice
Indian Spicy Rice

Instructions

  1. Peel the onion, garlic and ginger. Chop everything very finely.
  2. 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.
  3. 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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