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Basmati Rice Risotto

Serves 4

cups basmati rice
tablespoons vegetable oil
3 to 4
Salt to taste
bay leaves
large onion finely chopped
2-inch fresh ginger, finely chopped
green chiles, such as serrano
cups of water
Juice of 1 lemon


Wash the rice until the water runs clear. Soak it in cold water for 15 to 20 minutes.

In a heavy bottomed pot, heat oil on medium heat and add the cloves and bay leaves and cook, stirring until very fragrant, about 1 minute.

Add the onions and ginger and saute, stirring continiously until the onions are transparent, about 3 to 4 minutes.

Drain the water from the rice and add to the sauteed onion. Add the chiles, salt, and water and stir until the mixture is well combined.

Add water to the mixture and bring it to a boil. Reduce the heat to simmer, cover and cook until the rice is cooked and has a risotto like consistency, about 20 to 25 minutes. Stir in the lemon juice and adjust the salt.

More Ramadan Recipes:

Dates-Lamb Curry

Lettuce Salad

Basmati Rice Risotto

Ramadan's Lentil Dumplings

Vermicelli and Cardamom Pudding


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