Ingredients with Measurements:
- 2 cups of basmati rice
- 3 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of cashews, chopped
- 1/4 cup of dried pagoda-tree flowers
Special equipment needed:
- Large pot with lid
- Skillet
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, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, ground cumin, ground coriander, turmeric, salt, and black pepper to the pot. Cook for 1-2 minutes until fragrant.
4. Add the rice to the pot and stir to coat the grains with the spice mixture.
5. Pour in the water and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 18-20 minutes until the rice is tender and the liquid has been absorbed.
6. While the rice is cooking, toast the chopped cashews in a skillet over medium heat until golden brown, about 5 minutes. Set aside.
7. In the same skillet, toast the dried pagoda-tree flowers until fragrant, about 2-3 minutes. Set aside.
8. Once the rice is cooked, fluff it with a fork and stir in the toasted cashews and pagoda-tree flowers.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 60g
Protein: 7g
Fiber: 2g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Vegetable oil can be substituted with any neutral-flavored oil.
- Pagoda-tree flowers can be substituted with dried rose petals or hibiscus flowers.
Variations:
- Add diced carrots and peas to the rice for a colorful and nutritious twist.
- Substitute the cashews with almonds or pistachios for a different flavor and texture.
- Add a pinch of saffron to the rice for a luxurious touch.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Toasting the cashews and pagoda-tree flowers enhances their flavor and adds crunch to the dish.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice, place it in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation ideas:
Serve the rice in a large bowl or platter and garnish with additional toasted cashews and pagoda-tree flowers.
Garnishes:
- Toasted cashews
- Dried pagoda-tree flowers
- Chopped cilantro
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Lentil soup
Suggested side dishes:
- Cucumber salad
- Raita (yogurt dip)
- Naan bread
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the rice is too wet, remove the lid and cook for an additional 2-3 minutes until the liquid has been absorbed.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftover rice in the refrigerator within 2 hours of cooking.
Food history:
Pagoda-tree flowers have been used in traditional Chinese medicine for centuries for their anti-inflammatory and anti-bacterial properties. They are also used in cooking for their unique flavor and aroma.
Flavor profiles:
This dish has a nutty and slightly floral flavor from the cashews and pagoda-tree flowers, with a warm and earthy undertone from the spices.
Serving suggestions:
Serve this dish as a main course or as a side dish with your favorite protein and vegetables.
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Region: Thai