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BASMATI RICE, SAJEDA STYLE

This is a wonderful rice to accompany both vegetable and meat dishes. Its mellow flavor is enticing.

    3 cups rice
    1 onion, sliced thinly
    3 tablespoons oil
    1 or 2 cloves
    1 bay leaf
    1 or 2 whole cardamom pods, split
    1/2 teaspoon ground cumin

    41/2 cups water

Saute onion in oil until light brown. Wash rice in water. (Some say rinsing rice isn't necessary, but Sajeda does it, "because my mother did it.")

Add sauteed onion, clove(s), bay leaf, cardamom and cumin to well-drained rice. Add water.

Put in large microwave-safe bowl and cover with wax paper. Bring to a boil on high and cook for 20 minutes. When cooked, rice should give to the tooth but not be mushy.

Remove cloves, bay leaf and cardamom before serving.

Note: The usual ratio of water to rice is 2 to 1, but not in this recipe.

Sajeda Kamal

Thursday, August 28, 2003

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