Tuesday, September 25, 2012

Basmati Rice with Cinnamon and Caramelized Onions



This tasty side dish is perfect with almost any Indian main course.  The rice is coated in butter spiced with cinnamon, cardamon, cloves, bay leaves and peppercorns.  It is then cooked to perfection in chicken broth and topped with caramelized onions.

Try this easy to cook side dish with rich Indian curry dishes or even spicy stir frys such as the Chicken & Three Chili Peppers.  This flavorful rice can enhance almost any Asian, African or Caribbean cuisine.  Especially great with saucy dishes.  

Basmati Rice with Cinnamon and Caramelize Onions

Servings: 3-4
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

1 Cup Basmati Rice
3 Tablespoons Butter
2 Tablespoons Olive Oil
5 Cardamon Pods
6 Cloves
2 Bay Leaves
8-10 Peppercorns
2 inch Cinnamon Stick
2 Cups Chicken Broth or Stock
1 Yellow Onion Thinly Sliced into Rings

Step 1: Wash the Rice - Make sure to wash the Basmati rice before cooking.  Easiest method is to place the rice in a strainer and run it through running water until the water turns from cloudy to clear.  Another method is to place the rice in a large bowl and fill the bowl with water, drain and repeat until the water runs clear.  Set the washed rice aside.

Step 2: In a medium sauce pan with lid, heat two tablespoons butter and olive oil until the butter is melted.  Add the cardamon pods, cloves, bay leaves, peppercorn and cinnamon stick to the oil and butter.  Saute until fragrant (about 1 minute).  Add the basmati rice to the sauce pan and sautee with the spiced butter until well coated (about 1 minute).  Pour in the chicken broth or stock and bring the sauce pan to a boil.  Reduce the heat to low and cover to cook for 20 minutes.  Then set aside to cool with lid still covering the sauce pan.  After 10 minutes use a fork to fluff the rice.

Step 3: While the rice cooks, melt the remaining tablespoon of butter in a skillet.  Add the sliced onions and sautee at medium high heat. Continue to cook and stir the onions until they begin to brown and carmelize (about 10 minutes). Set aside. 

Step 4: Once the rice is cooked and fluffed remove and discard the cinnamon stick.  The rice is ready to be served with the caramelized onions on the side as a topping.

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