Indian Fried Rice


1 1/2 cups aged basmati rice

1 tablespoon oil or ghee

3 cups water

2 tablespoons oil or ghee

2 bay leaves

2 inch stick cinnamon

4 whole cardamom pods (do not open pods)

3 large white onions thinly sliced

2 whole canned green chiles (may use chopped)

1 teaspoon salt

2 tablespoons raisins

slivered almonds toasted

desiccated coconut (unsweetened) for garnish


Wash rice well; then fry in 1 tbsp oil or ghee for 1-2 minutes. (The oil on the grains will help keep rice from sticking together or getting pasty.) Then cook rice in water, bringing mixture to a boil,lowering heat, and continuing to cook 10 minutes or until all water has cooked out.

Heat the remaining 2 tbsp oil in a large frying pan over medium-high heat. Add bay leaves, cinnamon, cardamom pods, and let them sizzle for a few seconds. Add the onions and green chiles and fry until the onions are a very dark golden brown -- almost crispy. Add the raisins and stir until they puff. Add rice, salt and sugar and heat thoroughly.

Garnish with slivered almonds and desiccated coconut.


Notes: From the KC Culinary Center Tasting Class "Let's Go Global" - April 2006