Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N 1 | onion, -- very finely |
| \N 2 | garlic cloves, -- finely |
| \N 4 | cardamom pods |
| \N 4 | cloves |
| \N 2 | cinnamon sticks |
| \N 2 | curry leaves OR bay leaves |
1½ c basmati rice
4 TB butter
: chopped
: minced
1 c chicken stock
: Salt
In a strainer, thoroughly wash rice under running water. In a large saucepan melt butter over medium heat. Saute onion and garlic 5 minutes, until tender. Add rice and stir to thoroughly coat with butter mixture. Add spices and mix well. Add chicken stock, 2 cups water and salt, to taste. Bring to a boil, cover pan tightly and reduce heat to very low. Cook 15 minutes, until rice is tender and all liquid is absorbed. Using a fork, fluff rice and serve.
Yield: 6 servings
Recipe By :TASTE SHOW #TS4618 From: Meg Antczak <meginny@...