Basmati Rice with Pine Nuts, Mint, and Pomegranate
1 Cup Basmati Rice
1 Tbls Clarified Butter or vegetable oil
2 Bay leaves
2 Green Cardamom Pods, lightly crushed
1/4 tsp salt to start
1 tsp fresh lemon juice
2 Cups water
1/2 cup toased pine nuts
8 to 10 whole mint leaves
1/2 cup fresh pomegranate seeds
1. Rinse the rice well in running water, drain and set aside.
2. In a deep lidded saucepan, heat butter over medium heat. Add bay leaves and Cardomom pods. Saute' for 1 minute until fragrant.
3. Add the salt, lemon juice, and rice. Mix well. Add the water and bring to a rolling boil. Reduce heat to low. Cover and cook for 18 to 20 minutes, until most of the water has been absorbed. You will see small craters forming on top of the rice.
4. Remove from heat and let sit, covered, for 5 minutes.
5. Fluff with a fork, top with pine nuts, mint leaves, and pomegranate seeds and serve immediately.
NOTE: To toast pine nuts: Heat a small dry skillet over medium heat. Add the pine nuts and toss gently for about 30 seconds, until they begin to brown. They burn very easily, so watch them closely. Remove immediately.
Recipe from Monica Bhide's "Modern Spice".
