nlm@attunix (Nancy Mintz) (08/29/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE BASMATI-RICE-1 B "26 May 86" 1986 .RZ "BASMATI RICE PILAF" "Basmati Rice with Carrots" This is a delicate, fragrant rice dish\(emone of our favorites. I got the recipe from an Indian cooking class. It's a bit of work, but well worth it. .IH "Serves 4" .IG "1 cup" "Basmati rice" "200 g" (from Indian grocery or gourmet shop) .IG "1" "small onion" .IG "3" "medium carrots" .IG "1" "bay leaf" .IG "2" "cloves" .IG "4" "black peppercorns" .IG "\(14 tsp" "cumin seeds" "1 ml" .IG "1 Tbsp" "light vegetable oil" "15 ml" .IG "2 Tbsp" "butter" "30 g" .IG "1 Tbsp" "kosher salt" "15 g" (or to taste) .PH .SK 1 Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear. Put the rice in .AB "2 cups" "500 ml" of cool water to soak for 20 minutes. .SK 2 Strain soak water into saucepan and heat. Leave rice to dry in strainer. Preheat oven to .TE 350 175 . .SK 3 Whie rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices. .SK 4 When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or casserole dish. Add spices. .SK 5 When spices become fragrant, add butter and onions. Cook until onions are tender and light golden brown. Add carrots and cook for 3\-5 minutes. .SK 6 Add rice and cook, stirring very gently for 5 minutes. .SK 7 Add salt and heated soak water, bring to boil. Reduce heat and simmer until water on top of rice has boiled off. .SK 8 Cover tightly and cook for 20 minutes at .TE 350 175 . .SK 9 Remove from oven, let rest for 10 minutes, then serve. .NX It is important to handle the rice gently so that the grains are not broken. It's also important to use whole spices; ground spices would overpower the rice. .PP This dish can be re-heated in the oven. .SH RATING .I Difficulty: easy. .I Time: 30 minutes preparation, 30 minutes cooking and cooling. .I Precision: measure the ingredients. .WR Nancy Mintz AT&T-Information Systems, UNIX System Development Lab, Summit, NJ ihnp4!attunix!nlm