Whip up this delicious Indian rice dish, with great spices, raisins, cashews, and… perfect for lent !
Chef Bill Collins from ChefBill.com joins us with the recipe.
2 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
1 teaspoon cumin
½ teaspoon cardamom
1 teaspoon curry
½ teaspoon garam masala
½ teaspoon cinnamon
1 teaspoon paprika
½ cup cashews
2 bay leaves
1/3 cup raisins
1 ½ cups rice
3 cups (approx) vegetable or chix stock
1 teaspoon salt
½ teaspoon black pepper
1 pound of shrimp, peeled and deveined
1. Pre-heat a medium-sized stock pot over a medium heat. When it’s heated, add the olive oil, then the onion. Cook for 5-7 minutes, or until the onion is starting to soften. Add the garlic, and cook for another 30 seconds.
2. While the onion is cooking, in a small bowl, combine the dried spices: cumin, cardamom, curry, garam masala, cinnamon, and paprika. When the onion is cooked, add the spices to the pan, and stir into the onions, until the mixture is fragrant.
3. Stir in the bay leaf, cashews, raisins, and rice. When the
5. Add seasonings to pan, with cashews and raisins. Stir until combined and fragrant
6. Stir in the rice, and combine thoroughly. Stir in the stock, salt, and pepper. Bring the mixture to a low boil and reduce the heat until the liquid is simmering
7. Cover, and simmer until the rice is almost cooked through, approximately 15.
8. Add the shrimp to the top of the rice, but don’t mix it in.
9. Continue cooking until the rice is cooked through and the liquid is absorbed, approximately 5 more minutes.
10. Adjust the flavors, including salt and pepper, to your liking. Serve immediately.
Yield: approximately 4-6 servings