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Basmati Rice Salad

Type: Rice
Courses: Salads
Serves: 6 people

Recipe Ingredients

2 cups 320g / 11ozBasmati rice
1/2 cup 99g / 3.5ozClarified butter
  = (or vegetable oil)
1 cup 62g / 2.2ozChopped yellow onion
2 teaspoons 10mlSliced garlic
1 teaspoon 5mlMinced fresh ginger
6   Cardamom seed pods - crushed to release
  The small seeds and pods discarded
1   Cinnamon stick - broken in half
1   Bay leaf
2 teaspoons 10mlSalt
1/2 teaspoon 2.5mlGround coriander
1/2 teaspoon 2.5mlFreshly-ground black pepper
1/2 teaspoon 2.5mlTurmeric
1/2 teaspoon 2.5mlGround cumin
1/8 teaspoon 0.6mlCayenne
3/4 cup 120g / 4.2ozGolden raisins
1/2 cup 46g / 1.6ozToasted slivered almonds
1/2 cup 118mlCooked chickpeas - drained
1/2 cup 118mlFresh peas, or defrosted frozen peas
1/2 cup 8g / 0.3ozChopped fresh cilantro

Recipe Instructions

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 onion 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, coriander, pepper, turmeric, cumin, and cayenne, 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, 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.

This recipe yields 6 to 8 servings.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1E27) - from the TV FOOD - NETWORK


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