Kashmiri Rice recipe
information
If you like you can add turmeric to colour half the rice and keep half white. Then you can mix the two just before serving.
ingredients
8 oz (225 g) basmati or long grain rice
2 tbsps oil
3 x 1 inch (2.5 cm) pieces of cinnamon stick
a few cloves
8 cardamom pods
1 pint (600 ml) water
1 tsp turmeric
1/2 tsp salt
2 tbsps oil
3 x 1 inch (2.5 cm) pieces of cinnamon stick
a few cloves
8 cardamom pods
1 pint (600 ml) water
1 tsp turmeric
1/2 tsp salt
method
1. Wash the rice well under running water until the water runs clear, then soak in water for about 30 minutes.
2. Heat the oil in a heavy based saucepan and fry the spices, but not turmeric, for 2 minutes, over moderate heat. Drain the rice well. Rinse again and add to the pan, stirring. Add the water, turmeric and salt.
3. Stir again, cover and cook over a very low heat for 20 to 30 minutes until tender and all the liquid has been absorbed.
2. Heat the oil in a heavy based saucepan and fry the spices, but not turmeric, for 2 minutes, over moderate heat. Drain the rice well. Rinse again and add to the pan, stirring. Add the water, turmeric and salt.
3. Stir again, cover and cook over a very low heat for 20 to 30 minutes until tender and all the liquid has been absorbed.
serving amount
serves 4
rate this recipe
9.5
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
