\n<\/p>\n

\n $\"Img\"$ <\/a><\/div>\n

\n Here is a delicious option to accompany the “butter chicken” I suggested. This rice is perfect and has multiple flavors. I prepared this recipe on instinct, inspired by Manju’s biryiani, a dish I will post soon! In the meantime, this rice with cashew nuts and raisins, can be decorated with other dried fruits: apricots, flaked almonds… <\/div>\n

\n <\/a>Recipe for 4 to 6 people:<\/p>\n

-400g of long grain basmati rice<\/span><\/b>
\n-80g of raw cashew nuts<\/span><\/b>
\n-60g of raisins<\/span><\/b>
\n-2 onions<\/span><\/b>
\n-1\/2 bunch of coriander<\/span><\/b>
\n-salt pepper<\/span><\/b>
\n-60g of ghee (or clarified butter)<\/span><\/b>
\n-2 Indian bay leaves (optional if not available!)<\/span><\/b>
\n-4 capsules of cardamom<\/span><\/b>
\n-2 cinnamon sticks<\/span><\/b>
\n-2 tablespoons of milk<\/span><\/b>
\n-a little kasuri methi (optional)<\/span><\/b><\/p>\n

\nClarify 100g of butter. Simply melt the butter and then remove only the top part. Don’t take the whey at the bottom! You can simplify the task by taking ghee, Indian butter already clarified which will be more suitable for the recipe anyway!<\/i><\/div>\n
\nPut 20g of ghee in a small pan and let the raisins and raw cashews simmer.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe grapes will swell and the nuts will become colored. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nSet aside nuts and raisins when nuts are nicely colored. <\/i><\/div>\n
\nLeave the ghee in the pan and add 2 tablespoons. Cut the onions into not too large slices.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nLet cook over fairly high heat.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe onions will color. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThey will return some water, but it will eventually evaporate. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nWe want to get to the point where the onions get crispy. This whole process takes about 20 minutes. You don’t want to burn them either!<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWhen the onions are crisp, set them aside. <\/i><\/div>\n
\nPut a good amount of water in a large saucepan to heat. Add the Indian bay leaf, cinnamon, cardamom, salt and two tablespoons of ghee. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWhen the water boils, add the washed rice.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nCook rice as directed on the package, removing 2 or 3 minutes from cooking time. It must still be al dente, because it will cook again a little. <\/i><\/div>\n
\nDrain the rice well, remove the leaves, capsules and sticks.<\/i><\/div>\n
\nAdd 3\/4 of the onions, cashews (keeping a few for decoration) and raisins.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well, add milk, 2 to 3 tablespoons of ghee.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd the chopped coriander. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nMix well, let cook for 5 minutes on low heat to loosen the grains and add some kasuri methi (it’s optional!!).<\/i><\/div>\n\nServe decorated with grapes, cashews, onions and coriander<\/i><\/div>\n
\n
<\/i><\/div>\n
\n $\"Img\"$ <\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Here is a delicious option to accompany the “butter chicken” I suggested. This rice is perfect and has multiple flavors. I prepared this recipe on instinct, inspired by Manju’s biryiani,…<\/p>\n","protected":false},"author":1,"featured_media":35836,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[582,281],"class_list":["post-279769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-asia-oceania-salty","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279769"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279769\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/35836"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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