Ingredients - Serves 4-5
- 1½ cups long-grain rice
- 3½ cups water
- 75 g butter
- 1 medium-sized (or 200 g) onion, chopped
- 3 cloves (or 6-8 g) of garlic, chopped
- 2 tbsp fresh coriander, chopped, optional
- 1 tsp dried basil
- ½ tsp turmeric powder
- ½ cup sultanas or raisins, optional
- 2 tsp ground coriander
- 100 g vermicelli or broken angel hair pasta
- 50 g almonds, optional
- Salt, to taste
Steps
- To blanch the almonds
- In a small microwave-safe bowl, place the almonds with 1 cup of water and microwave on high for 1 minute. Let it cool
- Peel off the skins and coarsely chop the blanched almonds. Set aside
- To prepare the vermicelli
- In a small saucepan, melt ⅓rd of the butter and fry the vermicelli (or angel hair pasta) until slightly browned. Set aside
- To cook the rice
- In a large saucepan, melt the remaining butter and fry the onion and garlic till the onions are soft and translucent
- Add dried basil, turmeric, coriander powder, sultanas and fry for 1 minute
- Add the rice and fry till it just starts to brown
- Pour in the water, add salt as needed and cook covered till the rice is done. Add more water if required
- Mix in chopped fresh coriander, fried vermicelli and almonds
- Serve hot, optionally with {Pili-Pili Sauce}
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By Sirisha Tadimalla on