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Ingredients
1 cup long-grain rice
1 medium onion, chopped
2 tablespoons butter or vegetable oil
4 whole cardamom pods
1 piece stick cinnamon
5 whole cloves
½ teaspoon ground turmeric
4 bay leaves
2 cups water
1 teaspoon salt, or to taste
Nutritional analysis per serving
27 grams carbs; 165 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams fat; 1 gram fiber; 312 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If desired, wash rice and let stand in cold water for 30 minutes. Drain.
- Step 2
Saute onion in butter in a pot until golden. Add cardamom pods, cinnamon, cloves, turmeric and bay leaves and saute two minutes. Add rice and saute two minutes, stirring to color all grains. Add water and salt, bring to a boil, cover and simmer over very low heat 15 to 20 minutes. Turn off heat and allow to stand, covered and undisturbed, until needed. Fluff before serving. (The whole spices are not meant to be eaten.)
Private Notes
Comments
I've cooked this recipe since it was first published and am so glad to have found it online as I hadn't noted the NYT source and date. It's very good. And I've adapted the technique for cooking basmati rice, plain or with sauteed onion.
Very tasty and easy to make. The onions, combined with the cinnamon and cloves, lend a pleasant sweetness. I made it with Shulman's Indian Tofu with Spinach.
I've cooked this recipe since it was first published and am so glad to have found it online as I hadn't noted the NYT source and date. It's very good. And I've adapted the technique for cooking basmati rice, plain or with sauteed onion.
Very tasty and easy to make. The onions, combined with the cinnamon and cloves, lend a pleasant sweetness. I made it with Shulman's Indian Tofu with Spinach.