Photo by Andrea Behrends

recipe heading-plus-icon

yields

4 servings

    ingredients
  • 1 cup basmati rice
  • 2 cups water or stock
  • Oil, as needed
  • 1 cinnamon stick
  • 2–4 cardamom pods
  • 2–4 whole cloves
  • 1 tablespoon garlic-ginger paste
  • Salt to taste
  • ½ teaspoon cumin seeds
steps
  1.  Wash and soak rice in water (or stock) for at least ½ hour and up to 1 hour.
  2. Heat oil in a sauté pan over medium-low heat and add cinnamon stick, cardamom, and cloves. Heat until fragrant and add garlic-ginger paste, cooking until raw smell disappears.
  3. Add soaked rice, reserving soaking liquid, to pan and sauté. Then add soaking water or stock. Add salt. Cover and cook on very low heat.
  4. Rice is cooked when liquid is absorbed and rice is fluffy. Check periodically, using a fork to move it around to prevent sticking to bottom of pan.
  5. In a separate pan, heat some oil, add cumin, and sauté until fragrant. Top rice with cumin oil.

Editor’s Note: This dish is part of Chauhan’s Ode to Nashville with a “Meat and Three” in a Tiffin Box. The other dishes that comprise this tribute are Grandma’s Black LentilsShrimp MoileeSaag Paneer, and Apple Mint Raita.

 

  • From Chef Maneet Chauhan of Chauhan Ale & Masala House, Nashville, TN

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