This recipe is… I’m not entirely sure. One – caramelizing onions is touch enough. Two, add in conversion from metric, and a slight vagueness to the original recipe, and it’s a bit ???.The rice turned out solid, if not that flavorful, and the onions probably got a bit burned. Probably gonna workshop it – take a look at the recipe, both how I tackled it and the original, and let me know if you have any suggestions.
- 1.5 c rice (original recommends basmati, I went with the short-grained I had on hand)
- 10 green cardamom pods, lightly crushed (original alternately recommends 6 black)
- 2 bay leaves
- 2 T butter, halved
- 2.5 c water
- 1 T olive oil
- 1 onion, sliced thin
- 1 4 cm piece ginger, grated (I used grated ginger here, as my ginger is frozen; original recommends a 4 cm piece of ginger peeled and sliced into matchstick sized pieces)
- pinch ground cinnamon
- 1 t honey
Put your water, crushed green cardamom pods, bay leaves, butter, and water into your rice cooker, and let it cook for the prescribed amount of time. If you don’t have a rice cooker, consult the original recipe.
Meanwhile, while the rice cooks, heat your olive oil over medium high heat, and once heated, add your onion slices, and fry for six minutes, stirring here and there, until golden brown (see the difference between pics 2 and 3). Then add your ginger, and fry for two minutes, until fragrant (pic 3). Then add your honey and cinnamon (pic 4), turn the heat to medium low (which I didn’t do, whoops), and stir frequently, cooking another five minutes until they’re a dark caramel in color (pic 5).
Once the rice is done, spoon some out, add the onions on top, mix a bit, and enjoy!