Rice with oriental jewels
Rice or Pasta Salad
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This rice with oriental jewels is a feast for the senses! I always like to make it because it is so incredibly versatile and simply tastes delicious. The basmati rice is refined with carrots, onions and a mixture of cinnamon, cumin and cardamom. The whole thing is topped with roasted almonds, pistachios and sweet and sour barberries. An absolute highlight for special occasions or simply to treat yourself. The different textures and flavors make every bite a small adventure. And the best thing: it can be prepared well!
Ingredients (15 ingredients)
-
500 g Basmati rice
-
2 piece Carrot(s)
-
1 piece large Onion(s)
-
0.5 cup Butter melted
-
80 g Almond(s) slivered
-
80 g Pistachio slivered
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1 tbsp Plain yogurt
-
0.5 tsp Cinnamon powder ground
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0.5 tsp Cumin powder ground
-
0.25 tsp Cardamom powder ground
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100 g Barberries dried Berries
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3 tsp Sugar
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1 Prise(n) Saffron threads
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1 etwas Salt
-
1 etwas Pepper
Preparation (10 steps)
Prepare and soak rice
Put 500 g of basmati rice in a bowl and wash thoroughly until the water is clear. Then cover with salt water and let soak for 2 hours. Grind 1 pinch of saffron threads in a mortar and dissolve in some warm water.
Prepare vegetables
Peel 2 carrots and cut into fine sticks. Peel 1 large onion, halve and place in the mixing bowl. Chop 3 sec./speed 5. Push down with the spatula.
Sauté onions and carrots
Add 0.5 cup of melted butter to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1. Add carrot sticks and sauté for another 2 min./120°C/speed 1.
Prepare barberries
Wash 100 g of dried barberry berries, soak in warm water for about 15 minutes and then drain.
Precook rice
Put a generous amount of water in the mixing bowl, add 1 tsp of salt and 1 tbsp of plain yogurt and bring to a boil for 10 min./100°C/speed 1. Drain the soaked rice and add to the mixing bowl. Cook for 5 min./100°C/speed 1 without a measuring cup until half cooked. Drain rice in a sieve.
Layer and steam rice
Empty and dry the mixing bowl. Cover the bottom of the pot with some melted butter. Layer rice, carrot-onion mixture, 0.5 tsp cinnamon powder, 0.5 tsp cumin powder and 0.25 tsp cardamom powder into the mixing bowl, preferably building up in a cone shape. Drizzle the prepared saffron water and the remaining melted butter onto the cone. Close the mixing bowl and wrap the lid with a kitchen towel.
Steam rice
Steam the rice for 30 min./Varoma/speed 1. After 30 minutes, check if the rice is cooked. If not, steam for another 15-30 minutes until the crust on the bottom of the pot is golden brown.
Roast almonds and pistachios
While the rice is steaming, roast 80 g of almond slivers and 80 g of pistachio slivers in a pan without fat, stirring, until they are lightly browned. Set aside.
Caramelize barberries
Briefly heat the soaked and drained barberry berries with 3 tsp of sugar in a pan over medium heat until the sugar caramelizes and the berries are slightly glazed. Be careful not to let it turn black.
Serve
Carefully loosen the steamed rice with a fork and arrange on a serving plate. Garnish with the roasted almond slivers, pistachio slivers and the caramelized barberry berries and serve.
Finished cooking? Great! 🎉
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Created by
Sarah Hofmann
3
Rezepte
0
Kochbücher
Tags
Allergens
- Nuts
- Milk (including lactose)
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