I call this restaurant rice because this is the kind of rice that is usually served in the Restaurants. I also think this rice is really good after it is refrigerated overnight. It gives the spices time to really get through the rice. Also, most people add onions (sliced long ways) to the rice, my family doesn't like onions so I don't use them.
Cook time about 30-35 minutes
Serves about 2-3 Large portions
2 Cups of Rice, washed and drained
4 Cups of Water
2 Cloves of Garlic
2 Tablespoons of Cilantro
3 Cardamom Seeds
1 Teaspoon of Cumin Powder
1 Teaspoon of Salt
1/2 Cup of Oil
1/4 Cup of Raisin
1 Chicken cube
1 Tablespoon of Yellow food coloring
Preheat the oven to 275 degrees.
Bring the water to a boil
While waiting for the water to boil, smash the garlic, cilantro and cardamom seeds.
In a pan on high, heat the oil. Add the chicken cube, salt, cumin, cilantro, garlic, cardamom seeds and raisins. Cook until the raisins puff up.
Add the rice and stir well for 2 minutes.
Add the boiling water and give it a quick stir making sure all the rice is in the water and no stuck to the side of the pan.
Cook until most of the water is gone.
Add the food coloring, do not stir. Cover and put in the oven for 10 minutes.
Stir the rice well to get the color through. Serve.