Fragrant Spiced Basmati Rice Recipe

About this recipe

A gluten-free and vegetarian-friendly spiced basmati rice dish, perfect for a flavorful dinner. This aromatic recipe combines warm spices, golden raisins, and almonds for a delightful meal.

Ingredients

• 200G All Things Butter Unsalted Butter
• 1 Kg Yellow/White Onion 1kg
• - Greenfields Black Peppercorns
• 250G Tilda Microwave Pilau Basmati Rice 250g
• - RealFoodSource Saffron Strands
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1 Kg Dried Apricots, 1Kg
• - Schwartz Whole Cloves
• - Jalpur Green Cardamoms Whole
• 250G Terre Exotique Cinnamon Stick, 15Cm, 250G
• 10G Top-Op Bay Leaves 10g
• 400 g Trs Turmeric Powder 400G
• - Shayona Masala Cashews

Instructions

1. 1. Melt 1/2 cup of butter in a saucepan over medium heat to make clarified butter, discarding the solids.
2. 2. Pour the clarified butter into a 5-quart nonstick saucepan and heat over medium heat.
3. 3. Add 1 thinly sliced onion, 2 cloves, 2 cardamom pods, a 2-inch cinnamon stick, 5 black peppercorns, and 2 bay leaves. Cook, stirring, until the onion turns golden brown, about 5-7 minutes.
4. 4. Reduce the heat to low and sprinkle with 3 tablespoons of water. Stir once to combine.
5. 5. Add 2 cups of rinsed basmati rice to the saucepan and stir gently to coat the rice with the spiced butter mixture.
6. 6. In a small bowl, mix 1/4 teaspoon of turmeric powder with 6 threads of saffron and 1/2 cup of warm milk. Pour this mixture over the rice.
7. 7. Add 3 cups of vegetable broth to the saucepan, cover, and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
8. 8. In a small skillet, toast 1/2 cup of cashews and 1/2 cup of dried apricots over medium heat until the cashews are lightly browned and the dried apricots are plump, about 2-3 minutes.
9. 9. Once the rice is cooked, fluff it gently with a fork and mix in the toasted cashews and dried apricots. Serve warm.