Rice, Curried
A classic method for preparing savory rice by folding in a rich curry sauce and aromatic bay leaves. The rice is cooked using an absorption method and steamed dry with a cloth to ensure separate grains before being moistened with the spiced gravy.
Ingredients
- 1 cup Long-grain white rice (e.g., Basmati) (Original calls for 'a teacupful')
- 2 cups Water (for boiling rice) (Original calls for 'two breakfastcupfuls')
- 3 leaves Whole Bay Leaves
- 2 tbsp Ghee or Butter (For the curry sauce)
- 1 medium Onion, finely sliced (For the curry sauce)
- 2 cloves Garlic, minced (For the curry sauce)
- 1 tsp Fresh Ginger, minced (For the curry sauce)
- 1 tsp Turmeric powder (For the curry sauce)
- 0.5 tsp Chili powder (For the curry sauce)
- 1 tsp Salt (Adjust to taste)
- 1 cup Water or Stock (for sauce)
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Instructions
- 1To create the curry sauce required for the rice: Heat the ghee in a saucepan over medium heat. Add the sliced onions and fry until they turn a rich golden brown.
- 2Add the minced garlic, ginger, turmeric, chili powder, and salt to the onions. Stir for 2 minutes until fragrant. Add 1 cup of water (or stock) and the bay leaves. Reduce heat to low and simmer until the sauce thickens slightly.
- 3While the sauce simmers, wash the rice thoroughly in several changes of cold water until the water runs clear.
- 4In a separate pot, bring the 2 cups of water to a boil. Add the washed rice. Reduce heat to low, cover, and let simmer until the rice has absorbed all the water.
- 5Once the water is absorbed, remove the lid. Place a clean kitchen cloth over the top of the pot and replace the lid (or let it rest on the cloth) to absorb excess steam. Let it sit for 5-10 minutes. Remove the cloth and stir the rice gently with a fork until the grains are dry and separate easily.
- 6Add the prepared curry sauce to the rice gradually, mixing gently. Add only enough sauce to moisten the rice; it should not be swimming in gravy. Ensure the bay leaves from the sauce are mixed in. Heat the whole mixture briefly if it has cooled down. Alternatively, make a well in the center of the rice and pour the sauce into it.
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