Spiced Rice Indian
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g clarified butter (hee) or veetable oil
- 300 g basmati
- 4 carnation (s), whole
- 6 cardamom capsules, green, whole
- 1 teaspoon turmeric
- 360 ml water, boiling
Print Recipe
Pin Recipe Instructions
- First, the rice is washed under running water until the water remains clear. Then it is soaked for about an hour. Then drain in the sieve.
- Meanwhile, heat the fat and fry the spices over medium heat. After a few minutes add the drained rice. Stir again and again and be careful that nothing burns.
- In the meantime, bring the water to a boil and pour it over the rice while boiling. Quickly cover the pot and reduce the heat to the lowest level. Simmer for about 10 to 15 minutes, under no circumstances open the lid! Before serving, you can fish out the cloves and cardamom pods that it washed up during cooking.
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