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Indian Night 2 (my own title) Recipe

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This recipe for Indian Night 2 (my own title) is from THE RITCHIE FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/4c basmati rice
2 c fresh coriander leaves and tender stems
2 tbsp vegetable oil
2 whole cardamom
2 whole cloves
2 bay leaves
1/2" cinnamon stick
1 medium sized onion, thinly sliced into half rings
6 whole canned tomatoes, lightly drained and pureed
1/2 c frozen peas
salt to taste
1/2 tsp ground black pepper
1/4 tsp turmeric
A few strands of saffron, optional
2 c water

Directions:
Directions:
Put rice in a deep bowl and rinse well with several changes of water. Cover with cold water and let soak for 15 minutes, then drain in a sieve. Wash fresh coriander well and mince it in a food processor or chop finely by hand.

Warm oil in a large heavy bottomed saucepan set over medium high heat. Add the cardamom, cloves, bay leaves and cinnamon stick. Stir them for about 30 seconds until they sizzle and darken in colour, then add sliced onions. Sauté them for 4-5 minutes until the onions are lightly browned. Reduce heat to medium and add the rice. Cook for 2 minutes, then add the tomatoes. Stir gently for 1 minute, then add all the remaining ingredients as well as the mince coriander. Cover saucepan, bring to a boil over high heat and then immediately reduce heat to very low. Cook for 25 minutes without uncovering the pan in between. Let the rice sit for 5 minutes before you transfer it to a platter and serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This goes well with Indian Night 1

 

 

 

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