3 cups of basmati rice
1 large onion finely chopped
1 stick of margarine (8 Tbs)
6 green cardamom
1 cinnamon stick (1 inch long)
15-20 curry leaves
1 small pinch of saffron (steeped in 1/4 cup water hot water) or 1 tsp of turmeric
3 Tbs of Knorr chicken bouillon
salt to taste
water as needed (about 6 cups)
Note: this makes about 16-20 cups of cooked rice. It does freeze well. If you want less rice, reduce the ingredients by half to make 8-10 cups of cooked rice.
In a large pan, add the stick of margarine, onion, cinnamon stick, curry leaves, cardamoms and cloves. Fry on medium heat for several minutes until the onions begin to soften.
Then wash the rice well and drain it. Add it to the frying pan and saute it with all the other ingredients for a few minutes.
Transfer this to a large rice cooker or pot to cook the rice. Heat the water (to cook the rice) on the stove (in a saucepan or kettle) so it is hot, but not boiling. Then add the turmeric or steep saffron, chicken bullion powder to the rice and pour the hot water over rice to cook it. Taste for salt in the water. If more salt is needed, add some salt. Cook rice on stove top according to rice directions on package or in a rice pot until it is to your desired tenderness. If the water cooks out and you want your rice cooked more, add 1/2 a cup of hot water at a time to the rice until you get the desired tenderness. Fluff rice and serve. Enjoy.
Note: Do not eat the cardamoms, cloves and cinnamon stick, they are very strong tasting and used just to flavor the dish. The curry leaves are fine to eat.
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