This is a recipe inspired by Afghani cuisine. This recipe is not for ‘un-milled’ brown rice, rather regular white rice is ‘browned’ with carmelized onions and sugar. Even though the rice contains sugar it is not sweet at all.
Recipe: Brown Rice
Accompaniments: Saucy Steak and Pepper Fry
- 2 cups basmati rice, washed and soaked for 30 minutes
- 1/2 onion, finely sliced
- 3 Tbsp oil
- 2 Tbsp white sugar
- 2 tsp salt (or as needed)
- 1 small cinnamon stick
- 1 cardamom pod
- 3-4 cups of hot water (or as needed)
- This is a two-step process. The sugar is carmelized in one pot and then poured into another pot where the onion is carmelized.
- Prepare two pots, one really small one and one large one. Since everything needs to be done really quickly, keep all the ingredients ready.
- Wash the rice and keep ready.
- Put both the pans on the burners. Choose the smallest burner for the small pot.
- You have to time cooking the onions and melting the sugar in a way that the onions are already brown when the carmelized sugar is added.
- In the large pot, heat 3 Tbsp of oil and add the cinnamon stick and cardamom pod. Stir and add the onion and let it fry on high heat.
- In the small pot, add the sugar. Add 3-4 drops of water.
- On medium-high heat melt the sugar (while keeping an eye on the onions in the other pot!)
- Turn off the heat as soon as all the sugar melts completely. The heat in the pot will brown the sugar further.
- When the sugar is brown add it to the already browned onions.
- Quickly add the washed rice to the sugar-onion mixture in the large pot and stir-fry the rice for a minute.
- Add 3 cups of hot water and the salt.
- Stir to ensure all the sugar is evenly distributed. Let the water and rice come to a rapid boil.
- Reduce the heat and cover the pot.
- Check on the rice in a couple of minutes. You may need to add some water.
- Cook till the rice is done.
- Take the pot off the heat and let the rice rest for a bit to absorb and water.
- Fluff rice with a fork.
Approximate nutritional content per serving: