Indian Basmati with Dry Fruits
This recipe puts a delicious twist on every day rice. It's visually appealing, making it hard to resist!
Ingredients
- 1 cup basmati rice
- 1/4 cup pistachios, shelled and toasted
- 1/4 cup sliced almonds, toasted tips & tricks
- 1 tsp. olive oil tips & tricks
- 1 tsp. whole mixed peppercorns
- 5 cardamom pods
- 1 medium cinnamon stick
- 3 tbsp. unsalted butter
- 1/3 cup red onions, finely chopped
- 1/3 cup red peppers, finely chopped
- 1/4 tsp. ground cumin
- 1/4 tsp. ground turmeric
- 2 small cloves garlic, pressed
- 2 cups low-sodium chicken broth, cold
- 1/4 tsp. ground Himalayan pink salt
- 1/4 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1/4 cup dried raisins
- 1/4 cup chopped dried apricots
Directions
- Put rice in a sieve sitting over a bowl and rinse it, swishing it around, until the water runs clear, about 4 to 5 times; set aside to drain.
- In a small skillet over medium heat, add pistachios and almonds. Toast them for 5 minutes, tossing them often. Remove from the heat and set aside.
- In a medium pot over medium heat, add oil, whole mixed peppercorns, cardamom pods and cinnamon stick. Stir the spices to wake them up, about 2 to 3 minutes. Remove the peppercorns and pods to a bowl and discard them. Leave the cinnamon stick behind.
- Add butter to the pot and when it’s melted and starts to sizzle, add onions and red peppers; sauté until soft about 2 minutes. Add cumin, turmeric and garlic; sauté for 1 minute.
- Pour in chicken broth and then add rice; season with salt and freshly ground black pepper.
- Add dried raisins and dried apricots; stir to combine. Bring to a boil, cover, reduce the heat to low and cook for 15 minutes or until the liquid is all absorbed.
- Remove from the heat and add toasted nuts; cover again and let it sit for 10 minutes.
- Remove cinnamon stick and gently fluff the rice with a fork before serving.