Spiced Indian Rice Just Like in Indian Restaurant
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 140 g basmati rice or other lon rain rice
- 1 tablespoon clarified butter or oil
- 2 carnation (s), whole
- 2 cardamom pods
- 1 bay leaf
- 0.25 teaspoon ¼ turmeric powder
- a bit salt
- water
Print Recipe
Pin Recipe Instructions
- Mash the cardamom pods and the cloves in a mortar so that they develop their aroma more quickly. Heat the clarified butter in the pan and heat the cloves, cardamom and bay leaf for about 1 minute. Then put the rice in the pan and let it fry briefly (approx. 2 minutes). Then add 1 - 2 knife tips of turmeric.
- Then add a little water. Not a lot of water, just enough to keep the rice from burning. Add a pinch of salt (better too little than too much). The water should be completely boiled after approx. 14-15 minutes. If necessary, fill up a little in between, because the rice must not burn.
- If you feel like it, you can add ground pepper afterwards. Don`t salt too much!
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