Indian Rice > Spiced Rice

Jambolan-Spiced Rice Recipe

Ingredients with Measurements:
- 2 cups of basmati rice
- 4 cups of water
- 1 teaspoon of salt
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cardamom
- 1 teaspoon of ground cloves
- 1 teaspoon of ground black pepper
- 1 tablespoon of vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 cup of jambolan berries, chopped
- 1/4 cup of raisins
- 1/4 cup of slivered almonds

Special equipment needed:
- Large pot with lid
- Wooden spoon
- Cutting board
- Chef's knife

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring the water to a boil. Add the salt and rice, stir, and reduce the heat to low. Cover and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.
3. In a small bowl, mix together the cumin, coriander, cinnamon, cardamom, cloves, and black pepper. Set aside.
4. In a large skillet, heat the vegetable oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
5. Add the garlic and ginger and sauté for another 2 minutes.
6. Add the jambolan berries, raisins, and slivered almonds to the skillet. Stir in the spice mixture and cook for 2-3 minutes, until fragrant.
7. Add the cooked rice to the skillet and stir to combine with the jambolan-spice mixture. Cook for another 2-3 minutes until heated through.
8. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Low heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 300
Fat: 6g
Carbohydrates: 56g
Protein: 6g
Fiber: 3g
Sugar: 8g
Sodium: 400mg

Substitutions for ingredients:
- Jambolan berries can be substituted with blackberries or blueberries.
- Raisins can be substituted with dried cranberries or chopped dates.
- Slivered almonds can be substituted with chopped cashews or pistachios.

Variations:
- Add cooked chicken or shrimp to the rice for a complete meal.
- Substitute the basmati rice with brown rice or quinoa for a healthier option.
- Add chopped fresh herbs, such as cilantro or parsley, for extra flavor.

Tips and tricks:
- Use a fork to fluff the rice after it's cooked to prevent clumping.
- Toast the slivered almonds in a dry skillet over medium heat for extra flavor.
- Adjust the amount of spices to your taste preference.

Storage instructions:
Store leftover rice in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Presentation ideas:
Serve the rice in a large bowl or on a platter garnished with fresh herbs or additional slivered almonds.

Garnishes:
Fresh herbs, such as cilantro or parsley, or additional slivered almonds.

Pairings:
Jambolan-spiced rice pairs well with grilled chicken or fish.

Suggested side dishes:
Roasted vegetables or a simple green salad.

Troubleshooting advice:
If the rice is too dry, add a splash of water and reheat.

Food safety advice:
Refrigerate leftover rice promptly and discard any rice that has been left at room temperature for more than 2 hours.

Food history:
Jambolan berries, also known as black plum or Java plum, are native to India and are often used in traditional Ayurvedic medicine for their health benefits.

Flavor profiles:
Jambolan-spiced rice has a warm and fragrant flavor with hints of sweetness from the jambolan berries and raisins.

Serving suggestions:
Serve jambolan-spiced rice as a side dish or as a main course with added protein.

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Taste: Spicy, Sweet, Savory, Tangy, Aromatic