This is a Rosemary Moon recipe I hadn’t made for yonks. In salad days I’ve been known to add marinated BBQed kebab chunks.
I made this as part of my Geneva on a severe budget cooking experiment: 4 weeks on 20CHF a day. This dish is lovely and it costs all of about 3.50CHF to make. And that’s buying the best aged basmati from my local Indian grocer. Don’t buy rice from the supermarket. The difference between it, and what you can get at an Indian shop is enormous. Just ask for the best they have: you can’t go wrong.
basmati rice to 450ml line in a measuring cup
a couple of tablespoons of ghee
1 large onion cut in half from top to bottom and sliced finely
4 garlic cloves peeled and finely diced
8 whole cloves
8 green cardamom pods, tops slit open
2-4 inches cinnamon stick in pieces
1 teasp turmeric
chicken stock cube or salt to taste, perhaps 1 teasp
butter for frying
30g dried sultanas
30g slivered or flaked almonds
Wash rice and soak for 30 minutes, then drain for 30 minutes.
Melt ghee in saucepan and gently fry onion over medium heat, stirring, until it softens and then starts to brown. Add the garlic and whole spices and fry, stirring until onions are golden brown. Add rice and turmeric and cook, stirring for 1-2 minutes. Turn heat down and keep cooking and stirring for another couple of minutes – don’t burn! Add stock or water and salt, bring to boil while stirring now and again. Cover, turn heat to low, and simmer for 15 minutes. Turn off the heat and let it sit another 10 minutes or so. In a small pan heat the butter and fry the sultanas and then the almonds. Stir gently into the rice with a fork.
This adds 20 minutes cooking time to the rice because it takes so long to cook the onions, but it’s worth it.
Serves 2 for 3 meals. Reheat in non-stick pan.