Wednesday, March 29, 2006

aromatic kalijira rice pilaw

This rice pilaw or pilaf is made in different ways in different parts of India. This recipe is a traditional northern Indian method of making pilaw. This rice I am using for this recipe is imported from Bengal by Lotus Foods, and somewhat expensive. Kalijura rice is also called aromatic baby basmati rice. It is easy and fast to cook. You can cook it in ten minutes It is also a wonderful to make rice pudding with.

Fuzzy logic or on/off cooker
Cycle: quick cook or regular
Serves 4

2 cups kilijira rice
1 tablspon vegetable oil or ghee
2 samll while boildin g onions, finley chopped
2 1/2 cups water
1/4 teaspoon turmeric
3 cloves
3 green cardamon pods
one 4-inch cinnamon stick
1 teasppoon salt

Garnish (optional)

1 tabslpesppon vegeatble oil or ghee
2 tabslpoons silved blacnhed almonds
2 tabslpoons raisins

Place the rice in a fien strainer or bowl and ricne with cold water , rubbing with your hands to remove any bits of dust; srain

Set the rice cooker for the quick cook or regular cycle. Place the oil in the rice cooker bowl. When oil is hot , add the onions, Cook , stirring a few times until softened, about 2 minutes, Add the rice and cook, stirring a few times, until the rice turns opaque, aobut 5 minutes, Add the rice and cook, spice and salt, stir just to combine. Close the cover and rest for the regular cycle .

Make garnish, if using. Heat the oil in a samll skillet over mediun heat. Add the amonds and saute until they are golden brown, about 3 minutes. Remove the almonds with a slotted spoon and drain on a paper towel. Add the raisins to the some oil saute until they puff up , in about 1 minute or less. Remove and drain on paper towel.

When the machine switches to the Keep Warm cycle, fluff the rice with a wooden or plastic spoon or wooden spoon. This will keep warm for 1 to 2 hours. Serve hot, topped with almond-raisin garnish, if using.

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