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Click a picture to enlarge
Kashmir is in Northern India and has vast areas devoted to growing rice. This recipe is a
simple version of traditional Kashmiri rice. Other ingredients such as cashew nuts are often
added.
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KEY POINTS
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Preparation Time: |
35
mins |
Cooking Time: |
30 mins |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
4 |
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INGREDIENTS
| Ingredients |
Imperial |
Metric |
| Basmati or American rice |
12 oz |
340 grams |
| Water |
20 fl oz |
900 ml |
| Cinnamon stick |
3 x 1 in sticks |
3 x 2.5cm sticks |
| Cardamom pods |
12 |
| Turmeric |
1½ level teaspoon |
| Cloves |
6 |
| Vegetable oil |
4½ tablespoons |
| Salt |
¾ teaspoon |
Special Equipment
Largish pan with a lid
Method
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Wash the rice several times until the water becomes clear of starch. Place
the washed rice in a large bowl of water and leave to soak for 30 minutes. Drain the
rice and rinse one more time to clear the remaining starch. Leave the rice to drain
for five minutes. |
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Heat the oil to a medium heat in a pan. Add the cinnamon, cardamom and cloves then cook,
stirring frequently, for two minutes. Add the rice and cook for a further two minutes
stirring frequently. Ensure the rice is fully coated with oil. |
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Add the water, turmeric and salt, stirring the ingredients thoroughly. Bring to a boil
then immediately transfer the pan to a very low heat and cover with a lid or cooking
foil. Cook for 25 minutes until the rice is tender. Gently stir the rice twice during
cooking. If the rice sticks to the pan base, add 4 tablespoons of water. |
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