Ingredients
1 1/2 tablespoon vegetable oil
3 carrots, julienned
1/2 teaspoon white sugar
1/4 cup raisins
2 cups uncooked basmati rice
1/4 cup vegetable oil
1/2 tablespoon white sugar
1/2 cup water
1/2 pinch saffron
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Preparation
- Preheat oven to 325F. Place rice in a large bowl, rinse, and then soak in cold water for 30 minutes.
- In a large skillet, heat oil over medium heat. Add carrots and 1/2 teaspoon sugar; cook, stirring frequently, until tender. Stir in raisins, and continue cooking until the raisins are soft and plump. Remove from heat, and set aside to cool.
- Bring a large pot of water to a boil. Strain rice, and then add to boiling water. Cook for about 5 minutes, then strain with a mesh strainer.
- In a small saucepan, heat 1/2 cup water and 1/2 tablespoon sugar. Add 1/4 cup oil and bring to a boil.
- Return the rice to pan. Stir in carrots and raisins, and then mix in oil and sugar syrup. Season with saffron, cinnamon, cardamom, black pepper, and cumin. Poke some holes with a spoon all over the rice. Cover, and cook rice has dried and sauteed a little bit.
- Bake in preheated oven for 20 minutes. Remove from oven, and toss rice with a fork.
