Basmati Rice With Carrots, Raisins And Spices (Kabli)

1. 1

   Rinse rice under running water until water is clear.

2. 2

   In large bowl, cover rice with water; soak for 1 hour, drain.

3. 3

   Add salt to large pot of boiling water; add rice.

4. 4

   Cover and simmer until tender, 6 to 8 minutes.

5. 5

   Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.

6. 6

   Pour rice into large Dutch oven.

7. 7

   In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.

8. 8

   Add sugar; stir until dissolved.

9. 9

   Add reserved cooking liquid; bring to boil.

10. 10

    Slowly pour over rice, stirring to coat.

11. 11

    Stir in cardamom, cinnamon, cumin and pepper.

12. 12

    Bake in 450u00b0F (230u00b0C) oven until water is evaporated, about 10 minutes. Reduce heat to 200u00b0F (100u00b0C); bake, covered, for 1 hour.

13. 13

    Spoon into serving dish, mounding attractively.

14. 14

    Meanwhile, peel and cut carrots into very thin strips or grate coarsely.

15. 15

    In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.

16. 16

    Spoon over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.