Marcus Nilsson
Rinsing the rice before cooking ensures the grains will be fluffy and separated, not gluey. This recipe comes from chef Rebecca Collerton of the Brooklyn pop-up Mr. Curry—an homage to her favorite Indian restaurants in England.
Recipe information
Yield
8 Servings
Ingredients
2
cups basmati or other long-grain rice
2
tablespoons olive oil
2
bay leaves
5
green cardamom pods
5
black peppercorns
2
teaspoons kosher salt
1
tablespoon ghee or unsalted butter
Assorted Indian pickles (such as mango, carrot, lime, and ginger)
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Preparation
Step 1
Rinse rice, drain, and place in a medium bowl; add cold water to cover. Let soak 30 minutes; drain.
Step 2
Heat oil in a large saucepan over medium. Cook bay leaves, cardamom, and peppercorns, stirring, until fragrant, about 1 minute. Add rice, salt, and 2 cups water and bring to a simmer. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, 15–18 minutes. Fluff rice with a fork and mix in ghee. Serve rice and pickles alongside meatballs.
Nutrition Per Serving
Calories (kcal) 210 Fat (g) 6 Saturated Fat (g) 1.5 Cholesterol (mg) 5 Carbohydrates (g) 37 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 490