Indian basmati is one of the few rices that should be washed and soaked before cooking. Washing removes much of the starch that clings to the outside of grains. Leaving it unwashed would result in a much stickier rice. To wash, pour rice into a bowl and fill bowl with lots of cold water. Stir well. The water will become very cloudy. Once the rice has settled to the bottom, pour off the water. Rinse the rice several more times until the water runs clear. Then fill the bowl with cold water and soak the rice for half an hour. Soaking turns the rice white and allows the grains to relax and adsorb moisture; they become quite delicate and can easily be broken up with your fingers.
|1||crushed garlic clove|
|¼||cup slivered almonds|
|2||cups chicken broth|
|1||small cinnamon stick|
|Finely grated peel of 1 orange|
|1||cup basmati rice, washed and soaked.|
1. Melt butter in a large heavy-bottomed saucepan set over medium heat. Add garlic, onions and almonds. Saute, stirring often, for 2 minutes. Add remaining ingredients except rice. Cover and bring to a boil.
2. Using a fork, stir in the rice. Continuing stirring until broth comes to a boil. Reduce heat and simmer, covered, until almost all of the liquid is adsorbed, about 20 mins.
3. Remove pan form heat and let stand, covered, for 5 mins without stirring.