Bejeweled Basmati II
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
7 grams Olive Oil, about 1/2T46 grams Onion, about three small slices.5 tsp Salt Aromatics:.5 tsp Cinnamon, ground 1 tsp Garlic powder 1 tsp Turmeric, ground .5 tsp Cumin seed, groundAdditions:1 tsp Parsley, dried .5 tsp Pepper, black 16g Almonds (whole, raw, Kirkland brand) about 9 whole11 grams Raisins, about 1T packed 180 gram white basmati rice, dry weight, about 1c
Measure:
-your oil into a four quart lidded pot
-aromatics into a small prep bowl
-additions into a small prep bowl (see tips)
-fill measuring spoon with salt to have at ready
-dry rice
Chop the onion. Set oil to medium low. After a minute, drop one onion piece into the oil. If it doesn't sizzle, wait and try another. Once it sizzles, sautee the onions for a couple of minutes until starting to look translucent.
Add salt and sautee a moment longer. Add aromatics bowl being sure to stir and scrape so that all oil is absorbed and spices are evenly distributed throughout the onions. This is blooming your aromatics, when you heat them with oil to bring out the flavor. Deep breath in!
Add dry basmati and stir until thoroughly coated. Toast until you can smell the rice, carefully continuing to stir, about three minutes.
Add water to about 1" below rim. Move heat to high and cover. Once at a full boil, reduce heat again to medium low and set cover ajar until a simmer is achieved before covering again. Start checking on it in twenty minutes. Stir and check until desired consistency, time depending on your heat source and pot shape. My goal is to evaporate all liquid, and if some sticks to the bottom, I scrape it up without it being noticeable in the final dish.
Serving Size: 100g (2.5serv= about a fourth recipe, total recipe 997g, 1/2c=1.41serv)
-your oil into a four quart lidded pot
-aromatics into a small prep bowl
-additions into a small prep bowl (see tips)
-fill measuring spoon with salt to have at ready
-dry rice
Chop the onion. Set oil to medium low. After a minute, drop one onion piece into the oil. If it doesn't sizzle, wait and try another. Once it sizzles, sautee the onions for a couple of minutes until starting to look translucent.
Add salt and sautee a moment longer. Add aromatics bowl being sure to stir and scrape so that all oil is absorbed and spices are evenly distributed throughout the onions. This is blooming your aromatics, when you heat them with oil to bring out the flavor. Deep breath in!
Add dry basmati and stir until thoroughly coated. Toast until you can smell the rice, carefully continuing to stir, about three minutes.
Add water to about 1" below rim. Move heat to high and cover. Once at a full boil, reduce heat again to medium low and set cover ajar until a simmer is achieved before covering again. Start checking on it in twenty minutes. Stir and check until desired consistency, time depending on your heat source and pot shape. My goal is to evaporate all liquid, and if some sticks to the bottom, I scrape it up without it being noticeable in the final dish.
Serving Size: 100g (2.5serv= about a fourth recipe, total recipe 997g, 1/2c=1.41serv)
Nutritional Info Amount Per Serving
- Calories: 89.1
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 121.1 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 0.9 g
- Protein: 1.7 g
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