The "quick" version of the famous Indian way of preparing rice to serve alongside rich dishes like Butter Chicken. Remarkably tasty (and subtle).
Course Side Dish
Cuisine Indian
Keyword Culinary 3, Rice, Starches
Ingredients
1teaspoonkosher salt
2tablespoonsextra-virgin olive oil
1medium oniondiced
2teaspoonskosher salt
1inchpiece fresh gingerpeeled and cut into long strips
1bay leaf
1cupbasmati ricelightly rinsed and drained
2cupscold water
ΒΌteaspoonwhite pepper
wide strips of lemon zest from a whole lemon
Instructions
Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
Add the rice and cook until it begins to color lightly, about 4 minutes. Stir in the water along with the lemon zest. and white pepper. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed.
Remove and discard bay leaf, lemon zest, and ginger. Fluff with a fork, taste and adjust seasonings. Serve.