Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1/4 cup ghee
- 1 onion, sliced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 4 cloves
- 1/4 cup raisins
- 1/4 cup slivered almonds
Special equipment needed:
- Large pot with lid
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a mortar and pestle or spice grinder, grind the cumin seeds, coriander seeds, and black pepper.
3. In a large pot, melt the ghee over medium heat. Add the sliced onion and cook until golden brown, about 10 minutes.
4. Add the minced garlic and the ground spices to the pot and cook for 1-2 minutes, stirring constantly.
5. Add the bay leaves, cinnamon sticks, cardamom pods, and cloves to the pot and cook for another minute, stirring constantly.
6. Add the rice to the pot and stir to coat with the spices and ghee.
7. Add the water and salt to the pot and bring to a boil.
8. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is tender and the water has been absorbed.
9. Remove the pot from the heat and let it sit, covered, for 10 minutes.
10. Fluff the rice with a fork and transfer it to a serving dish.
11. Garnish with raisins and slivered almonds.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat for cooking onions and spices, low heat for simmering rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Total fat: 15g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 600mg
Total carbohydrates: 60g
Dietary fiber: 3g
Sugar: 5g
Protein: 7g
Substitutions for ingredients:
- Vegetable oil or butter can be used instead of ghee.
- Golden raisins or dried cranberries can be used instead of raisins.
- Pistachios or cashews can be used instead of almonds.
Variations:
- Add diced carrots, peas, or chopped spinach to the rice for added nutrition and color.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add a pinch of saffron to the rice for a more luxurious flavor.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch.
- Use a tight-fitting lid to prevent steam from escaping while the rice is cooking.
- Let the rice sit for 10 minutes after cooking to allow the grains to absorb any remaining moisture.
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 cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the rice in a large bowl or platter, garnished with raisins and slivered almonds.
Garnishes:
Raisins and slivered almonds.
Pairings:
Rice Haneeth pairs well with grilled or roasted meats, such as chicken or lamb.
Suggested side dishes:
- Roasted vegetables, such as carrots, broccoli, or cauliflower.
- A simple salad of mixed greens with a lemon vinaigrette.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir to combine.
- If the rice is too wet, remove the lid and continue cooking for a few more minutes to allow the excess moisture to evaporate.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover rice in the refrigerator within 2 hours of cooking.
Food history:
Rice Haneeth is a traditional Yemeni dish that is typically served for special occasions and celebrations.
Flavor profiles:
Rice Haneeth is a fragrant and flavorful dish that is seasoned with a blend of warm spices, including cumin, coriander, and cinnamon.
Serving suggestions:
Serve Rice Haneeth as a main dish or as a side dish alongside grilled or roasted meats.
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Region: Yemeni