Kashmiri Rice
Kashmir is in Northern India and has vast areas devoted to growing rice. This recipe is a very simple version of traditional Kashmiri rice. There are endless varieties of Kashmiri Rice and most claim to be simple. However one look at the list of ingredients, many of them you will not already have, show that they are definitely not simple!
With this recipe, we limit the amount of ingredients and also limit the cost so that it is a more practical option and most of the effort can be put into the dish which is served with it. Having said that, this rice dish is not only very tasty but also an attractive accompaniment to many meals.
340g / 12oz Basmati rice
3 x 2.5cm Cinnamon
12 Cardamom pods
1½ level teaspoon Turmeric
6 Cloves
4½ tablespoons Vegetable oil
¾ teaspoon Salt
Wash the rice several times in cool water 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.
Rinsing rice
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.
Cooking Kashmiri Rice
Add 900ml of 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.
Cooked Kashmiri Rice