चावल Indian Rice

  • 1-2 table spoons each of several kinds of nuts (like cash news, almonds, peanuts, etc.) [mandlar, jordnötter noix de cajou, almandes, cacahouètes]
  • 2 dl (a scant cup) rice, preferably Indian basmati
  • 4+ dl (2 cups) of water
  • 2+ table spoons of raisins
  • about a table spoon of jaggery (or substitute with brown sugar) [farinsocker cassonade]

    Spice mixture

  • ½ a cinnamon stick [kanelstång canelle]
  • 1 tsps ghee (clarified butter available at India grocery stores) or oil (but not olive oil)
  • 1 tsp cardamom seeds (without the pods) [kardemumma] - and grind them
  • 7 or so (½ tsp) cloves [nejlikor clou de girofle] - and grind them
  • Salt to taste
  • Black pepper to taste
  • A pinch of true saffron (not safflower etc.)
  • A little fresh coriander leaves (cilantro) if you like

    Heat the oil high in a pan and add the cinnamon stick for a few minutes. Reduce and add the cardamom and cloves and let them fry for a few minutes. Then add the rice, fry for a few more minutes, annd finally add the nuts (preferably cut into smaller pieces) and fry for a few more minutes.

    Add the water and bring to a boil. Add the raisins (preferably sliced a bit), salt, pepper and the sugar. If you are using saffran, fry separately in a little ghee (or microwave shortly in a little water) and add to the rice. Let cook for 20+ minutes.

    Finally garnish with fresh coriander (cilantro) if you like. This dish is good both cold and hot.

    Hint: If you are in a hurry, skip the cinnamon. Bring the water to a boil, add the rice and then the spices without frying them and carry on as above.

    05.11.2007