- 1-½ cups basmati rice
- 3 tablespoons unsalted butter
- ½ cup finely chopped yellow onions, from one small onion
- ½ teaspoon cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon cinnamon
- 2 cloves garlic, minced
- 2-¼ cups water
- 1-¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup dried fruit, such as currants, raisins or finely chopped dried apricots
- ¼ cup sliced or slivered almonds, toasted until golden
- Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, 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, stirring regularly, until softened but not browned, about 4 minutes.
- Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer.
- 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 until all liquid is absorbed, 15-18 minutes.
- 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.
Source: By Jennifer Segal on Once Upon a Chef, adapted and modified from Cooks Illustrated