A bean recipe for every taste:
Okra pilaf tastes good first and is easy to make second. The crispy fried okras are added to the already cooked and seasoned long grain rice. However, you can equally arrange them around the long grain rice. Except for cumin, the spices are not meant to be eaten with it, but if you do put it, it won’t hurt you.
1. rinse the basmati long grain rice.
2. soak the long grain rice in a baking bowl with 1 liter of cold water for half an hour. Drain and save the water.
3. keep garlic, onions, ginger root and spices for later use.
4. Heat oil over medium heat in a heavy saucepan. If using white cumin, toast it now until dark brown, about 10 seconds.
Add onion, garlic and ginger powder and roast until onions are golden. Stir constantly and do not let them get too dark.
Add black cinnamon, cardamom, cumin, cloves, bay leaves and peppercorns and roast for another 2 min.
Add drained long-grain rice and brown lightly for about 2-3 min. Pour in the soaking water and season with salt. Stir quickly so that the long-grain rice does not stick to the bottom. Bubble up.
Reduce the heat and cook the rice for about 10-12 minutes with the lid on.
Cover the saucepan, set to the lowest heat setting and place the saucepan on a 3 cm high Chinese wok ring over the heat.
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