Basmati Rice Salad Recipe

• 2 c. basmati rice
• 1/2 c. clarified butter (or possibly vegetable oil)
• 1 c. minced yellow onion
• 2 tsp sliced garlic
• 1 tsp chopped fresh ginger
• 6 x cardamom seed pods crushed to release the small seeds and pods discarded
• 1 x cinnamon stick broken in half
• 1 x bay leaf
• 2 tsp salt
• 1/2 tsp grnd coriander
• 1/2 tsp freshly-grnd black pepper
• 1/2 tsp turmeric
• 1/2 tsp grnd cumin
• 1/8 tsp cayenne
• 3/4 c. golden brown raisins
• 1/2 c. toasted slivered almonds
• 1/2 c. cooked chickpeas liquid removed
• 1/2 c. fresh peas, or possibly defrosted frzn peas
• 1/2 c. minced fresh cilantro

1. Place the rice in a colander and rinse under cool running water.
2. Place the rinsed rice in a large bowl and cover with 4 c. of water.
3. Let soak 30 min.
4. Drain and reserve the water for cooking.
5. In a large pot, heat the butter over medium-high heat.
6. Add in the onion and cook, stirring, for 3 min.
7. Add in the garlic and ginger, and cook, stirring, for 45 seconds.
8. Add in the cardamom seeds, cinnamon sticks, bay leaf, salt, coriander, pepper, turmeric, cumin, and cayenne, and cook, stirring, till fragrant, about 45 seconds.
9. Add in the rice and cook, stirring, for 2 min.
10. Add in the reserved soaking liquid and raisins, and bring to a boil.
11. Reduce the heat to low, stir, cover and simmer till the water is absorbed and the rice is tender, 20 min.
12. Remove from the heat and let sit covered for 15 min.
13. Fluff the rice with a fork and transfer to a large bowl.
14. Combine with the remaining ingredients and remove the cinnamon pcs and bay leaf.
15. Serve hot or possibly at room temperature.
16. This recipe yields 6 to 8 servings.

basmati rice, clarified butter, yellow onion, garlic, fresh ginger, pods, cinnamon, bay leaf, salt, coriander, black pepper, turmeric, cumin, cayenne, golden brown raisins, almonds, fresh peas, fresh cilantro

Taken from cookeatshare.com/recipes/basmati-rice-salad-80267 (may not work)