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Wash the rice in cold water, squeezing gently with your fingers, till the water runs clear.
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Put the rice in about 2 c. of cold water to soak for 20 min.
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Strain soak water into saucepan and heat.
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Leave rice to dry in strainer.
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Preheat oven to 350 degrees F.
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While rice is drying, chop onion finely and set aside.
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Dice carrots and set aside.
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Measure spices.
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When rice is dry, heat oil over medium-high flame in heavy, oven-proof skillet or possibly casserole dish.
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Add in spices.
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When spices become fragrant, add in butter and onions.
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Cook till onions are tender and light golden.
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Add in carrots and cook for 3-5 min.
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Add in rice and cook, stirring very gently for 5 min.
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Add in salt and heated soak water, bring to boil.
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Reduce heat and simmer till water on top of rice has boiled off.
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Cover tightly and cook for 20 min at 350 degrees F. Remove from oven, let rest for 10 min, then serve.
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NOTES:* Basmati Rice with Carrots - This is a delicate, fragrant rice dish, one of our favorites.
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I got the recipe from an Indian cooking class.
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It's a bit of work, but well worth it.
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* It is important to handle the rice gently so which the grains are not broken.
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It's also important to use whole spices; grnd spices would overpower the rice.
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* This dish can be re-heated in the oven.
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Difficulty: easy.
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Time: 30 min preparation, 30 min cooking and cooling.
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Precision: measure the ingredients.
