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This recipe is from Gwen's Class of '55 reunion page. It comes from the Feast of India.
- 1/3 cup vegetable oil
- 1/2 medium onion, thinly sliced
- 5 whole cloves
- 1/2 stick cinnamon
- 5 cardamom pods
- 1/2 tsp. ground coriander
- 1 cup basmati or other long-grain rice, rinsed & well-drained
- 2 cups boiling water
- 1/2 tsp. salt
- 1 tbsp. butter or margerine
- 1/4 cup raisins
- 2 tbsp. blanched slivered almonds or cashews
- In a heavy saucepan, heat oil over medium-high heat. Add onion, and cook until soft, about 5 minutes.
- Add cloves, cinnamon, cardamom, and coriander. Reduce heat to medium-low and cook for 1 minute. Stir in rice and fry until rice has been well coated with oil.
- Add salt and boiling water and bring mixture to a boil over medium heat.
- When rice begins to boil, cover pan, reduce heat to very low, and cook rice for about 15 minutes or until all water is absorbed and rice is tender.
- When rice is cooked, heat butter in a small skillet over medium-high heat. Add raisins and nuts and fry for one or two minutes or until raisins are plump and nuts are golden brown.
- Stir raisin-nut mixture into rice and serve immediately. (Don't forget that there are whole spices in this that you will want to remove before eating.) Serves 6-8.