Spiced Basmati Rice with Lentils and Caramelized Onions (India)

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Spiced Basmati Rice with Lentils and

Caramelized Onions (India)

 

 

1 tbsp. butter

4 cups sliced onions

1/2 cup

dried lentils

2 1/2 cups water

3 whole cardamom pods

2 whole

allspice

1 bay leaf

1 tsp. salt

1 cup basmati rice or long-grain

white rice

 

Melt butter in 10-inch-diameter ovenproof nonstick

skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until

onions are tender, stirring occasionally, about 15 minutes. Uncover and saute

until onions are deep golden, about 5 minutes longer. Season to taste with salt

and pepper. Remove from heat. Spread onions in even layer in same skillet; set

aside. Meanwhile, cook lentils in pot of boiling water until almost tender but

still firm to bite, about 20 minutes. Drain. Combine 2 1/2 cups water, cardamom,

allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice

and lentils, bring to boil. Reduce heat to low. Cover and simmer until rice is

tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and

bay leaf. Preheat oven to 400 degrees. Spoon rice mixture atop onions in

skillet, pressing with back of spoon to compact rice; smooth top. Can be made 2

hours ahead. Cool. Cover and let stand at room temperature. Cover skillet

tightly with double layer of foil. Bake rice mixture until heated through, about

35 minutes. Remove foil, let stand 5 minutes. Place plate over skillet, invert

skillet, releasing rice and onions onto plate and scraping any onions remaining

in skillet onto rice. Spoon rice and onions onto plates and serve.