| Crispy Onions |
|
|
- Toss in large bowl.
- Microwave, 5 min.
- Rinse thoroughly.
- Dry very well on paper towel lined baking sheet.
|
|
2 |
lbs |
onions, halved and sliced crosswise, 1/4 thick |
|
|
2 |
t |
salt |
|
|
|
|
- Add oil and onions to Dutch oven over high heat.
- Stir frequently until golden brown, 25-30 min.
|
|
1 1/2 |
c |
vegetable oil |
|
|
|
- Reserve oil: drain onions in colander set in large bowl.
- Transfer onions to paper towel lined baking sheet to drain.
- Refrigerate oil up to 4 weeks.
|
| Yogurt Sauce |
|
|
- Whisk until combined.
- Refrigerate until ready to serve.
|
|
1 |
c |
yogurt |
|
|
2 |
t |
lemon juice |
|
|
1/2 |
t |
garlic, minced |
|
|
1/2 |
t |
salt |
|
| Parcook Lentils |
|
|
- Bring to boil.
- Reduce to low until just tender, 15-17 min.
- Drain and set aside.
|
|
8 3/4 |
oz |
green or brown lentils, rinsed |
|
|
4 |
c |
water |
|
|
1 |
t |
salt |
|
| Soak and Wash Rice |
|
|
- Cover with hot tap water in med bowl.
- Let sit 15 min.
- Gently swish with hands to release excess starch.
- Pour off water. Replace with cold 4-5 times until water runs almost clear.
- Drain in fine-mesh strainer.
|
|
1 1/4 |
c |
basmati rice |
|
| Bloom Spices and Toast Rice |
|
|
- Cook in dutch oven over med heat until fragrant, ~2 min.
- Add rice, cook until edges are translucent, ~3 min.
|
|
3 |
T |
reserved onion oil |
|
|
3 |
cloves |
garlic |
|
|
1 |
t |
ground coriander |
|
|
1 |
t |
ground cumin |
|
|
1/2 |
t |
ground cinammon |
|
|
1/2 |
t |
ground allspice |
|
|
1/8 |
t |
cayenne pepper |
|
|
1/4 |
t |
pepper |
|
| Cook Rice |
|
|
- Add, bring to boil.
- Stir in lentils.
- Reduce to low, cover, simmer until liquid is absorbed, ~12 min.
- Off heat, towel underneath lid, let sit 10 min.
|
|
2 1/4 |
c |
water |
|
|
1 |
t |
sugar |
|
|
1 |
t |
salt |
|
| Finish |
|
|
- Fluff with fork.
- Stir in cilantro and half of crispy onions
- Transfer to serving platter.
- Top with remaining onions.
- Serve with yogurt sauce.
|
|
3 |
T |
cilantro, minced |
|