Spiced Indian Rice Just Like in Indian Restaurant

Summary

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

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Instructions

1. 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.
2. 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.
3. If you feel like it, you can add ground pepper afterwards. Don`t salt too much!