Wednesday, July 17, 2013

Bokhari Rice

Bokhari Rice

Serves : 6  Persons
Duration : 70 Min

2 Cups Basmati Rice
1/4 Cup Vegetable Oil
500 Gram Meat Pieces
1 Large Chopped Onion
2 Cloves Minced Garlic
1 Teaspoon Chopped Ginger
2 Cups Grated Carrot
1 Tablespoon Mixed Spices
2 Teaspoons Cumin
1/2 Teaspoon Turmeric
1/2 Teaspoon Ground Cardamom
1 1/2 Teaspoons Salt
1/4 Teaspoon Black Pepper
4 Cups Chicken Broth or Water

1. Wash rice and soak in salted water for 15 minutes.
2. In a large pot heat oil over medium heat. Add meat pieces and stir until brown. Stir in onion, garlic, and ginger. Stir until onions are caramelized.
3. Add carrot, mixed spices, cumin, turmeric, cardamom, salt, black pepper, and water. Cover the meat and let simmer until meat is well done.
4. Remove meat from broth. Set aside. Drain rice and add to the broth. Add enough water to reach ½ an inch above the rice. Bring to a boil over high heat until rice absorbs most of the broth.
5. Place meat pieces on top of the rice. Cover pot and reduce heat to low. Let simmer for 30 minutes.
6. To serve garnish rice with fried raisins and almonds.

1 comment:

SuperSummer said...

which spices are in your 'mixed spices'?