Ingredients
1½cupsbasmati rice
3tbspunsalted butter
½cupyellow onions,finely chopped
½tspcumin
½tspground turmeric
¼tspcinnamon
2clovesgarlic,minced
2¼cupswater
1¼tspsalt
¼tspfreshly ground black pepper
⅓cupdried fruit,(such as currants, raisins or finely chopped dried apricots)
¼cupalmonds,sliced or slivered, toasted until golden
Preparation
Place rice in medium bowl and add enough water to cover by 2 inches. Gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl.
Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.
Melt butter in a pot over medium-low heat. Add onions and cook for about 4 minutes, stirring regularly, until softened but not browned.
Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant. Add rice to pot, and cook, stirring constantly, for about 3 minutes.
Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer for 15 to 18 minutes until all liquid is absorbed. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in).
Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.
