Everyone loves fragrant rice – basmati and jasmine rice are two of the best known. There are others too, you might see them occasionally or search some out. Currently I am working with the short grain fragrant rice called Ambe Mohar.
This recipe adds warming (not hot) flavours to the rice with cloves and cardamom. It is a simple recipe, and many slight variations of it abound. It is also in Ottolenghi’s book Nopi, so I will claim it for inclusion in our Ottolenghi Cook from the Books project. I have adjusted his recipe a little. For the original recipes, check his books and his Guardian column.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Clove, Cardamom and Cinnamon Rice
1 Tblspn ghee
10 whole cloves
10 cardamom pods, lightly crushed
1 stick cinnamon
250g rice, well rinsed – use basmati or other fragrant rice
sea salt and black pepper
430ml boiling water
Wash the rice well, and soak for 30 mins. Drain well.
Put the ghee and spices in a medium saucepan for which you have a lid, and put on a medium-high heat. Cook for two minutes, stirring continuously, until the cardamom starts to turn golden, then add the rice, sea salt to taste and a good grind of black pepper. Cook, stirring, for a minute, then pour in the boiling water and turn down the heat as low as it can go.
Stir once, cover, and leave for 12 minutes (no peeking). Remove the pan from the heat, take off the lid and quickly cover the pan with a clean tea towel. Put the lid back on, set aside for 10 minutes, then uncover, fluff up the rice with a fork (any grains that were stuck to the bottom will now come off easily) and serve hot.
recipe notes and alternatives
The amount of water used might have to be adjusted for the particular rice you are using.