Ingrédients pour Basmati Rice With Carrots Raisins And Spices Kabli
- 1 cup Basmati Rice
- 1 teaspoon Salt
- 2 tablespoons Vegetable Oil
- 1 tablespoon Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cardamom
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Black Pepper
- 1 cup Carrots
- 1/2 cup Golden Raisins
- Water for soaking and cooking
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Comment préparer Basmati Rice With Carrots Raisins And Spices Kabli
- Rinse 1 cup basmati rice under cold running water until the water runs clear.
- In a large bowl, cover the rinsed rice with water and soak for 1 hour. Drain thoroughly.
- Bring a large pot of salted water to a boil. Add the soaked rice and cook for 6-8 minutes, or until tender but still firm to the bite.
- Drain the rice, reserving about 1 cup of the cooking liquid. Set aside.
- Pour the cooked rice into a large Dutch oven.
- In a skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 tablespoon of sugar and stir until dissolved.
- Add the reserved cooking liquid to the skillet and bring to a boil.
- Slowly pour the boiling liquid over the rice in the Dutch oven, stirring gently to coat.
- Stir in 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, and 1/4 teaspoon black pepper.
- Bake in a preheated 450°F (232°C) oven for 10 minutes, or until the water has evaporated.
- Reduce the oven temperature to 200°F (93°C).
- Cover the Dutch oven and bake for 1 hour.
- While the rice is baking, prepare the carrots and raisins:
- Peel and thinly slice 1 cup carrots (or grate coarsely).
- In a separate skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
- Add the sliced carrots and 1/2 cup raisins to the skillet and sauté until tender, about 2 minutes.
- Spoon the carrot and raisin mixture over the cooked rice before serving.
- Serve the rice attractively mounded in a serving dish.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
56g
Fat
5g
Carbs
18g
