Basmati Rice With Carrots, Raisins And Spices (kabli)

Total Time: 2 hrs 25 mins Preparation Time: 1 hr Cook Time: 1 hr 25 mins

Ingredients

• Servings: 8
• 2 cups basmati rice
• 1 tablespoon salt
• 1/4 cup vegetable oil
• 1 tablespoon granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cumin
• 1/4 teaspoon pepper
• 4 carrots
• 1 cup golden raisin

Recipe

• 1 rinse rice under running water until water is clear.
• 2 in large bowl, cover rice with water; soak for 1 hour, drain.
• 3 add salt to large pot of boiling water; add rice.
• 4 cover and simmer until tender, 6 to 8 minutes.
• 5 drain, reserving 1 cup (250 ml) cooking liquid; set liquid aside.
• 6 pour rice into large dutch oven.
• 7 in skillet, heat 1 tbsp (15 ml) of the oil over medium-high heat.
• 8 add sugar; stir until dissolved.
• 9 add reserved cooking liquid; bring to boil.
• 10 slowly pour over rice, stirring to coat.
• 11 stir in cardamom, cinnamon, cumin and pepper.
• 12 bake in 450°f (230°c) oven until water is evaporated, about 10 minutes. reduce heat to 200°f (100°c); bake, covered, for 1 hour.
• 13 spoon into serving dish, mounding attractively.
• 14 meanwhile, peel and cut carrots into very thin strips or grate coarsely.
• 15 in skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
• 16 spoon over rice.