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I use Basmati rice but any should do just as well. Soak a cup of rice in 2 cups of chicken stock (which is one can of the Swanson brand) for half an hour or more. This will probably make enough for two meals but it really needs at least this much for the rice to cook long enough without boiling dry too soon.
1 inch piece cinnamon stick (I substitute a pinch of cinnamon)
2 green cardamon pods, lightly crushed (I substitute a pinch of decorded cardamon)
5 cloves
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds (yellow will work fine)
1 teaspoon nigella seeds
1 teaspoon pepper corns (these give a nice flavour but if you think it will be too hot just add a pinch of ground black pepper)
A large non-stick skillet may be best for this. Heat a tablespoon of oil in the skillet and add the spices. Coat well and if any begin to pop it is ready. Pour in the rice and stock. Let it come to a boil. Stir once, turn down to simmer. If you want to place your fish on the rice to steam do so at this point. However much or little you wish to add. Place a lid on the skillet and do not touch for 25 to 30 minutes. When ready remove and discard the cloves, cardamon pods and cinnamon stick. Stir the fish in the rice. The bottom should have a brown crispy layer but sometimes it doesn't. Just stir that in as well. I hope you like it.
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I make this, but without the nigella seeds, as I do not have any. I like it with fish, but you can leave that out. We eat this both, hot & cold, it also smells so great, when cooking. It is called Indian spiced rice
lol I think they are used in Indian cuisine, but I am not about to go out looking for them
I do like this rice dish, & I used to make it, to take on a picnic. I will probably make some next week, as I am nagging hubby to go out for a day, & pack a picnic.
Oh if I make it with fish, I will wrap the fish & put it on top of the rice, & I only mix it in with the dinner portion, if I am making extra for a cold dish, the next day, I will not add fish to that part.
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