| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Basmati rice |
| 4 |
tb |
Butter |
| 1 |
|
Onion,; very finely chopped |
| 2 |
|
Garlic cloves,; finely minced |
| 4 |
|
Cardamom pods |
| 4 |
|
Cloves |
| 2 |
|
Cinnamon sticks |
| 2 |
|
Curry leaves OR bay leaves |
| 1 |
c |
Chicken stock |
|
|
Salt |
INSTRUCTIONS
In a strainer, thoroughly wash rice under running water. In a large
saucepan melt butter over medium heat. Saute onion and garlic 5 minutes,
until tender. Add rice and stir to thoroughly coat with butter mixture. Add
spices and mix well. Add chicken stock, 2 cups water and salt, to taste.
Bring to a boil, cover pan tightly and reduce heat to very low. Cook 15
minutes, until rice is tender and all liquid is absorbed. Using a fork,
fluff rice and serve.
Yield: 6 servings
Recipe By :TASTE SHOW #TS4618
Posted to MC-Recipe Digest V1 #263
Date: Sun, 27 Oct 1996 21:41:58 -0500
From: Meg Antczak <meginny@node1.frontiernet.net>
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”