This recipe comes from Floyd Cardoz's Flavorwalla cookbook. I've tweaked the recipe a bit to streamline the instructions.
Enjoy!
Beryl's Sunday Basmati
3 tbsp canola or avocado oil
1 inch cinnamon stick
3 cloves
1 c chopped white onion
4 scallions, thinly sliced
2 bay leaves
2 c basmati rice
1 1/2 c diced tomatoes (you can use well-drained tinned tomatoes if necessary)
3 c water
Bouillon (original recipe calls for 1 large Maggi cube/I often use 3 tsp Better than Bouillon)
Put rice in a large bowl and fill with cold water. swish with your hands, pour off water - repeat, until the water is almost clear. Drain, cover rice with lukewarm water, and soak for 20 minutes. Drain well.
Heat oil in a large pot or dutch oven. Add cinnamon and cloves and cook for about 1 minute. Add onions and scallions and saute until softened but now browning. Add bay leaves and drained rice and cook, stirring frequently, until rice starts to stick to the bottom of the pot.
Add tomatoes, bouillon, and water. Bring to a boil, stir, cover, reduce heat to medium, and cook, stirring occasionally, until the liquid is absorbed, about 15 minutes. Turn off heat and let stand for 15 minutes.
Remove cinnamon, cloves, and bay leaves. Fluff with a fork and serve.
