Ingredients

• 1 tablespoon unsalted butter
• 1 garlic glove, crushed
• 1/2 cup red bell pepper, seeds removed and cut into 1/4-inch cubes
• 1/2 cup yellow bell pepper, seeds removed and cut into 1/4-inch cubes
• 1/2 cup chopped yellow onion
• 1/2 teaspoon ground turmeric
• 1 1/2 cups of white Basmati rice
• 3 cups of chicken stock or water
• 1/4 cup golden raisins
• 1/4 cup dark raisins
• 1 cinnamon stick
• 1/2 teaspoon of salt
• 3 tablespoons slivered almonds
• 6 whole sprigs of cilantro, for garnish

Instructions

1. Toast the almond slivers by placing them in a skillet over medium heat until they turn a shade darker, about 3 minutes; alternatively, place them on a baking sheet in a 300 F oven for 3 to 5 minutes. Be careful not to burn them. Remove the nuts immediately from the pan and pour them into a glass or ceramic vessel to prevent further toasting.

2. Melt the butter in a large skillet over medium heat. Reduce the heat to low and add the garlic, bell peppers, onion, and turmeric. Cook uncovered for 10 minutes, or until the onion becomes translucent.

3. Add the rice, stock or water, raisins, cinnamon, and salt. Bring to a boil, then reduce the heat to low; cover and cook for 20 minutes, or until the liquid is absorbed by the rice.

4. Remove the pan from the heat and keep it covered for 5 minutes. Fluff the rice with a fork and discard the cinnamon. Transfer the rice to a serving platter, top it with the toasted almonds and cilantro sprigs, and serve.

Tips

Cooking Rice
Key Indian Ingredients and Terms