Dhansak brown rice (basmati cooked with caramel, fried onions and whole spices)
Curries With Bumbi · ♥ 331 likes · 8.4K views · 11 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole green cardamoms
- 1 inch cinnamon stick
- ½ tsp whole cumin seeds
- 1½ tsp salt
- 1 tsp lemon juice
Rinse the basmati thoroughly, soak about half an hour, then drain.
- 1 cup basmati rice
- 1 tsp ghee
- 1 tbsp sugar
- ¼ cup hot water
Caramel: melt the ghee in a pan, add the sugar over medium-low; when it starts to color drop to low and let it darken until it bubbles vigorously, then turn off the heat and, standing back, add the hot water; boil a few seconds on medium and set aside.
- 2 tbsp oil
Heat the oil in a pot, lower to low, add the bay leaf, cracked green cardamoms and cinnamon; fry two seconds and add the cumin seeds.
- 1 whole dried bay leaf
- fried onions
- 2 tsp dhansak masala
- 1¾ cup water
Add the saved fried onions and the rice, stir a few seconds, add two teaspoons dhansak masala, the caramel, the water and salt.
Cook on medium until the water drops below the rice, then cover on low 12 minutes.
Cooking and resting the rice
Discard the whole spices, check the rice is soft but a little chewy, fluff, add lemon juice, cover off the heat and leave 15 minutes unopened.