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2 Tablespoons Vegetable Oil
1 Tablespoon unsalted Butter
1 large Cinnamon Stick
2 whole Cloves
3/4 cup minced Onions
1/2 teaspoon ground Cardamom
2 cups uncooked Basmati Rice, washed
1 cup Water
2 cups Chicken Broth
1/4 cup Raisins or chopped Dates
1/2-1 teaspoon Salt
1 Tablespoon Orange Zest or Lemons Rind
1/4 cup unsalted Pistachios, toasted
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Heat oil and butter in a 3 quart pan over high heat. Add cinnamon and cloves, stirring until cinnamon puffs up,1-2 minutes. Reduce heat, add onion, cardamom, saute until onion is clear, about 3 minutes. Stir in rice, mix to coat all grains with other ingredients. Cook until it starts to be aromatic, 1-2 minutes. Add water, chicken broth, rest of ingredients, except pistachios. Bring to boil, reduce heat to low, cover. Simmer until all liquid is absorbed, 13-15 minutes. Remove from heat, let stand for 10 minutes. Uncover, fluff with fork before serving. Remove cinnamon and cloves. May hold covered in a 200F low oven for 30 minutes. It may also be reheated covered in microwave. Garnish with pistachios.
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