It's not brown rice -- quite the opposite, in fact. It's a long-grain basmati that cooks to perfection in a broth flavored by heavily caramelized onions. That's right, onions. Pictured here with Sindhi spinach and papadum, this rice has subtle umami flavor that just feels royal in some capacity -- I can imagine it served in a Moghul palace, paired with lamb or other meat curries. It really does taste like other-worldly, in part, because it is -- in every sense!
A slow and steady caramelizing of the onions is the source of flavor in this dish. Heat a generous amount of olive oil in a dutch oven, and begin cooking the onions of medium. As they become translucent, stir continuously, until the caramelization begins, being careful not to let them burn. Lower the heat to medium low, and let the onions become a dark shade of brown before Step 2.
Add the amount of water needed to cook your rice, and allow the onions to create a broth, heating just before the broth boils; the broth should take its color from the onions.
Add your washed rice, bring the liquid and rice to a boil, and then simmer, covered, for 18 minutes.
Ingredients
Directions
A slow and steady caramelizing of the onions is the source of flavor in this dish. Heat a generous amount of olive oil in a dutch oven, and begin cooking the onions of medium. As they become translucent, stir continuously, until the caramelization begins, being careful not to let them burn. Lower the heat to medium low, and let the onions become a dark shade of brown before Step 2.
Add the amount of water needed to cook your rice, and allow the onions to create a broth, heating just before the broth boils; the broth should take its color from the onions.
Add your washed rice, bring the liquid and rice to a boil, and then simmer, covered, for 18 minutes.