Indian Rice

Ingredients

  • 2 cups basmati rice (soaked for 30 minutes)
  • 1 Tbs butter
  • 1 Tbs vegetable oil
  • 1 lg yellow onion, diced
  • 2 tsp minced fresh garlic
  • 2 tsp fresh ginger, minced or grated
  • 1 tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • 1 tsp garam masala
  • ⅛ tsp ground cayenne
  • 1-2 bay leaves
  • 3½ cups water or chicken or vegetable broth
  • 2 cups frozen peas

Directions

  1. Put the rice in a fine mesh colander/strainer and rinse it in the sink under cold water for a minute or two, until the water running out of the bottom of the colander is mostly clear. This will remove any excess starch from the rice so the grains won't stick together while cooking. Leave in the sink to drain.
  2. Add butter, oil, and onion to a large, heavy bottom sauce pan and set it over medium heat. Cook the onion, stirring frequently, until it's soft and translucent, about 7 minutes.
  3. While the onion cooks, add garlic, ginger and all the spices except the bay leaves to a small bowl and stir to combine. Add to the pan with the softened onion and cook, stirring constantly, for 2 minutes.
  4. Add rice and cook, stirring constantly, for 2 minutes more. Add the bay leaves along with the water or broth. Turn the heat to high and bring to a boil. Cover, turn the heat to low, and let simmer until the rice is tender, about 15 minutes.
  5. Remove the pan from the heat and stir in the frozen peas. Cover and let sit for 10 minutes to cook the peas. Remove the bay leaves and serve.