Published February 22, 2013 | Written by The Healthline Editorial Team
Rice is the staple diet in most Indian households, but it can be a real challenge to cook it differently each time. Rustom rice can be prepared in a jiffy, so you need not restrict this brilliant recipe for those special occasions only. Transform boring plain rice into something more appealing and yummier.
|Serving size:||1 cup|
|Calories per serving:||174|
|Total Fat 5.0g||8%|
- 10 ounces Basmati long grained rice, thoroughly washed and soaked for 30 minutes
- 1 large onion, peeled and sliced into rings
- 3 bay leaves
- 1 cinnamon stick
- 3 cloves
- 2 cardamoms (green)
- 1 large cardamom (Black)
- 1 teaspoon black pepper corns
- 3 cashew nuts
- 3 almonds, peeled and sliced into thin pieces
- 3 to 5 strands Saffron, soaked in1 teaspoon of warm milk
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 4 cups water
- 1 tablespoon sunflower oil, olive oil, any vegetable oil, or ghee
Step by Step:
- Heat ghee or oil in a shallow pan. Add the whole spices like bay leaves, pepper corns, cinnamon, cardamoms, and cloves. Quickly add the onion rings and sauté for 3 minutes. When onions start taking on a golden hue, add the sugar and mix well for 30 seconds. Add water soon after and cover the pan with an airtight lid to permit boiling of water.
- When water begins to boil over nicely, add the pre-soaked rice after draining off the excess water. Add salt and Saffron and mix thoroughly. Cook the rice on medium flame. When rice is about 85% cooked, switch off the flame and replace the lid. Ensure that no steam is released, as the remaining 15% of the cooking needs to be done in this accumulated steam. This will take at least 10 more minutes.
- Fry the almonds and cashew nuts in 1/2 teaspoon of ghee and add to the rice as garnishing. Serve hot with any curry of your choice or curd and pickles.