Basmati Rice Salad

Recipe Ingredients

2 cups	320g / 11oz	Basmati rice
1/2 cup	99g / 3.5oz	Clarified butter
		= (or vegetable oil)
1 cup	62g / 2.2oz	Chopped yellow onion
2 teaspoons	10ml	Sliced garlic
1 teaspoon	5ml	Minced 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	10ml	Salt
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Ground cumin
1/8 teaspoon	0.6ml	Cayenne
3/4 cup	120g / 4.2oz	Golden raisins
1/2 cup	46g / 1.6oz	Toasted slivered almonds
1/2 cup	118ml	Cooked chickpeas - drained
1/2 cup	118ml	Fresh peas, or defrosted frozen peas
1/2 cup	8g / 0.3oz	Chopped 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.

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

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