Basmati Rice With Carrots Raisins And Spices Kabli Recipe

Ingredients for Basmati Rice With Carrots Raisins And Spices Kabli

• Basmati Rice
• Salt (to taste)
• Vegetable Oil
• Granulated Sugar
• 1/2 teaspoon ground cinnamon
• Ground Cardamom
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 cup carrots, thinly sliced or grated
• Golden Raisin

How to Make Basmati Rice With Carrots Raisins And Spices Kabli

1. Rinse 1 cup basmati rice under cold running water until the water runs clear.
2. In a large bowl, cover the rinsed rice with water and soak for 1 hour. Drain thoroughly.
3. 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.
4. Drain the rice, reserving about 1 cup of the cooking liquid. Set aside.
5. Pour the cooked rice into a large Dutch oven.
6. In a skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 tablespoon of sugar and stir until dissolved.
7. Add the reserved cooking liquid to the skillet and bring to a boil.
8. Slowly pour the boiling liquid over the rice in the Dutch oven, stirring gently to coat.
9. Stir in 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, and 1/4 teaspoon black pepper.
10. Bake in a preheated 450°F (232°C) oven for 10 minutes, or until the water has evaporated.
11. Reduce the oven temperature to 200°F (93°C).
12. Cover the Dutch oven and bake for 1 hour.
13. While the rice is baking, prepare the carrots and raisins:
14. Peel and thinly slice 1 cup carrots (or grate coarsely).
15. In a separate skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
16. Add the sliced carrots and 1/2 cup raisins to the skillet and sauté until tender, about 2 minutes.
17. Spoon the carrot and raisin mixture over the cooked rice before serving.
18. Serve the rice attractively mounded in a serving dish.