CHALLAW (CARDAMOM AND CUMIN BASMATI RICE)
The Afghan Australian cookbook author Durkhanai Ayubi emphasizes that a distinctive quality of challaw - a simple Afghan dish - is the elongated and separate grains of white basmati rice. She shared this recipe from her mother, Farida Ayubi, for this fragrant and comforting pot of rice in their cookbook "Parwana: Recipes and Stories From an Afghan Kitchen." In this preparation, the rice is first parboiled and then steamed and scented with cardamom pods and cumin seeds. It is worthy of a celebratory feast, alongside saucy dishes like sabzi, but easy enough for weeknight meals.
Provided by Naz Deravian
Categories dinner, grains and rice, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a large pot with a lid, bring 8 1/2 cups water to a boil over high heat. Meanwhile, drain the rice in a large fine-mesh sieve or colander and rinse under cold water until the water runs clear. Add the rice and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt) to the boiling water. Boil uncovered, until the grains seem to have doubled in length, 5 to 6 minutes.
- Meanwhile, in a small saucepan or kettle, bring 1 1/2 cups of water to a boil and keep at a simmer. Place the cardamom pods on a cutting board and lightly crack them with the side of a large knife.
- Drain the parboiled rice in the sieve or colander and return the rice to the pot. Add the cracked cardamom pods and any seeds that may have popped out, the cumin seeds and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt). Mix gently to combine, taking care to not break the rice grains. Drizzle with the oil and the just-boiled water from the saucepan, and stir gently to coat the rice.
- Cover the pot and cook over high heat until steam escapes from beneath the lid, 3 to 6 minutes. This is a critical step in preparing the rice to avoid overcooking it. Once you see the steam, reduce the heat to low and cook until the rice is tender and all the water is gone, another 20 minutes. Serve immediately.
LIME CILANTRO RICE
Easy and delicious! Great with salmon, chicken, or turkey tacos.
Provided by Chris Beth S
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
- Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 12.7 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 28.5 mg, Sugar 0.6 g
CUMIN/CARDAMOM CILANTRO RICE!
Make and share this Cumin/Cardamom Cilantro Rice! recipe from Food.com.
Provided by Par B
Categories White Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
- Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
- Turn off the heat, take the lid off, cover with a kitchen towel and cover with the lid. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour.
- Fluff the rice before serving and garnish with cilantro!
Nutrition Facts : Calories 592.9, Fat 13.2, SaturatedFat 2.3, Cholesterol 7.2, Sodium 356.5, Carbohydrate 102, Fiber 4.8, Sugar 6.5, Protein 15.8
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