- I used a 4-quart pot to make this recipe since that is the size I own. This recipe can be made in a smaller clay pot.
- To increase the servings, double the ingredients, the cooking time remains approximately the same.
- Clay pots take longer to heat than steel cookware so wait until hot to add the oil and cashews.
- Ensure the broth is warm before adding it to the pot as cold broth will damage your clay pot.
- Both white and brown rice can be baked in the oven using the same steps. If you use brown rice, it will require a longer cooking time. Just check the rice part way through and add some water if necessary.
5. Reduce the heat to medium-low then mix in the rice. Fry it for about 3-4 minutes, stirring often. Slowly pour in the warm broth and bring the liquid to a boil. Put the lid on the pot and carefully place the pot in the oven. The pot will be very hot so oven mitts are needed.
6. Bake for approximately 20 minutes. Check the rice after 20 minutes to see if the rice is done or a bit of water needs to be added. If needed, cook for more time until the rice is tender and the broth has been absorbed. Remove the pot from the oven. 7. Fluff the rice with a fork to stop the cooking process. Sprinkle the fried cashews on the top.
4. Add the spices and fry for 2-3 minutes then add the onion to pot and cook for 10-12 minutes, stirring often. Add the garlic, ginger and salt then cook for another 5-7 minutes, stirring frequently until the onions are golden brown.
1. Put the rice in a bowl and rinse it in cold water, draining several times until the water runs clear.
2. Preheat oven to 325°F.
3. Place the clay pot (on a heat diffuser) on medium heat then add 2 tablespoons of oil. Heat in a clay pot that is suitable for stovetop and oven cooking. When hot fry the cashews turning often until they begin to brown. Do not let them burn. Remove the cashews from the pot and set aside on a paper towel to drain.
1 cup basmati rice
3 Tbs oil, divided
12 raw cashews
1 small white onion or 1/2 large white onion, cut into thin strips
1/2 tsp cumin seeds
2 green cardamom pods, crushed
1/4 tsp black peppercorns
2-inch piece cinnamon stick
1 bay leaf
1 garlic clove, minced
1/2-inch piece ginger, grated or minced
1/2 tsp salt
2 cups chicken broth, warmed
Several times a year I find that my four-burner stove is just too small to handle all of the pots and pans I need to prepare a large family feast. I have found an easy way to cook the rice in the oven so I can free a burner for something else. The first steps of seasoning the oil and frying the onion is done on the stove and then the rice is cooked in a sealed pot in the oven during the bulk of the cooking time.
Rice can be baked in the oven in a clay pot that is approved for both stove an oven use. If you do not have a clay pot, any pot that is suitable for both oven and stove can be used. In a pinch, you can use both a skillet to cook the spices and the onions then transfer it along with the rice to a baking dish that can be covered.