Ingredients:
2 cups basmati rice
1 tablespoon salt
1/4 cup vegetable oil
6 cups cold water
1 large fine chopped brown onion
Method:
Wash rice and drain well. In large saucepan, bring the water to a boil and then add rice and salt. Return to boil, stirring occasionally. Cook for 8 minutes, then drain immediately in a sieve. In another saucepan, heat oil and add onion. Fry till translucent. Raise heat to medium-high and fry onion until lightly colored and crisp. Remove half the onion and oil and set aside in a small bowl. Add rice to the saucepan and combine with the remaining onion using a fork. Put the previously removed onion on top of the rice and cover pan tightly. Cool over low heat until the rice is tender, about 35-40 minutes. Fluff with a fork and serve piled on a platter.
Serve with meat or vegetables. Mashkoul is a standard accompaniment to most Arabic dishes. Serves 6.
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