This delicate dish, inspired by a blend of spices commonly used in India, fills the kitchen with its exotic aromas. I serve it as a side dish with grilled fish or as part of a vegetarian meal, along with the Butternut Squash and Arugula Salad .
Makes 6 servings
Ingredients:
2½ cups (400 g) basmati rice
2 tablespoons clarified butter
6 cardamom pods, cracked
One 4-inch (10-cm) cinnamon stick
1 star anise
2 cloves
20 whole black peppercorns ½ teaspoon ground turmeric
1 teaspoon sea salt
FOR THE GARNISH:
2 to 3 tablespoons clarified butter
3 medium onions, sliced paper-thin
2 teaspoons black mustard seeds
2/3 cup cashews or peanuts
Fine sea salt
½ cup (4 g) cilantro leaves, lightly packed
1/3 cup (28 g) unsweetened shredded coconut
Note: Don’t skip soaking and draining the rice; these steps make the rice more tender and light.
To crack the cardamom, roll over them with a rolling pin several times, until their fragrance is released. Then add them whole to the rice.
You can serve the rice with the garnishes passed alongside, though I prefer serving it with the garnish on top for its lovely presentation. Unsweetened coconut is available at health food and specialty stores.
1. Rinse the rice under cold running water until the water runs clear. Soak the rice in cool water for 30 minutes and then drain it for 30 minutes.
2. Melt the clarified butter in a heatproof medium casserole over medium heat. Add all the whole spices and cook until the air is filled with their aroma and they begin to turn golden, 1 to 2 minutes. Add the turmeric and stir, then add the rice and cook, stirring, until it is nearly translucent, about 3 minutes. Slowly stir in 5 cups (1.25 l) very hot water and the salt. Cover and cook the rice until it is tender, about 20 minutes.
3. While the rice is cooking, prepare the garnish. Melt 2 tablespoons clarified butter in a heavy skillet over medium heat. Add the onions and mustard seeds and cook, stirring, until the onions are deep golden and crisp and the mustard seeds pop, about 10 minutes. Remove from the pan. Add the remaining tablespoon of butter to the pan if necessary, then add the nuts, sprinkle with salt and cook, stirring, until they are golden, about 7 minutes. Transfer the nuts to a small bowl. Mince the cilantro and add it to the nuts, tossing to mix well. Reserve.
4. Remove the lid from the rice pan and let it sit for 2 to 3 minutes. Remove the whole spices, fluff up the rice with a fork, and either transfer it to a warmed serving dish or leave it in the pan. Top it with the garnishes, one after the other, or serve them separately, immediately, while the rice is very hot and the garnishes are very fresh.
