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Kashmiri Rice

Kashmiri Rice
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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.

INGREDIENTS

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

Nutrition information per portion
 
PREPARATION TIME
: 35 minutes
 
COOKING TIME: 30 minutes
 
DIFFICULTY: Easy
 
FREEZE: No
 
SERVINGS: 4 servings
 
EQUIPMENT: Largish pan with a lid

PREPARATION

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
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Rinsing rice

RECIPE INSTRUCTIONS

STEP 1

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
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Cooking Kashmiri Rice

STEP 2

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
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Cooked Kashmiri Rice

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