BASMATI RICE SALAD

BASMATI RICE SALAD image

Yield 6-8

Number Of Ingredients 18

2 cups basmati rice
1/2 cup clarified butter or vegetable oil
1 cup chopped yellow onions
2 teaspoons sliced garlic
1 teaspoon minced fresh ginger
Seeds from 6 cardamom seed pods, crushed to release the small seeds (discard pods)
1 cinnamon stick, broken in half
1 bay leaf
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
3/4 cup golden raisins
1/2 cup toasted slivered almonds
1/2 cup cooked chickpeas, drained
1/2 cup fresh peas, or defrosted frozen peas
1/2 cup chopped fresh cilantro

Steps:

Place the rice in a colander and rinse under cold running water. Place the rinsed rice in a large bowl and cover with 4 cups of water. Let soak 30 minutes. Drain and reserve the water for cooking. In a large pot, heat the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and ginger, and cook, stirring, for 45 seconds. Add the cardamom seeds, cinnamon sticks, bay leaf, salt, pepper, turmeric and cumin, and cook, stirring, until fragrant, about 45 seconds. Add the rice and cook, stirring, for 2 minutes. Add the reserved soaking liquid and raisins, and bring to a boil. Reduce the heat to low, stir, cover, and simmer until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit, covered, for 15 minutes. Fluff the rice with a fork and transfer to a large bowl. Combine with the remaining ingredients, and remove the cinnamon pieces and bay leaf. Serve warm or at room temperature.