5Senses | Middle Eastern Spiced Rice Mix

• 2 cups basmati rice

• Water, for washing and soaking

• 2–3 tablespoons oil

• 5SENSES wild cinnamon sticks ½

• 5SENSES green cardamom pods 2-3

• 5SENSES whole cloves, 3-4

• 1/2 teaspoon whole cumin seeds

• 1 small onion, chopped

• 1 teaspoon garlic, minced

• 1/2 teaspoon 5SENSES turmeric root whole

• 1/4 teaspoon 5SENSES Malabar black pepper, whole

• 3 cups chicken broth (or vegetable broth)

• 1/2 teaspoon salt

• Toasted almonds: ¼ Cup

• Toasted raisins: ¼ Cup

1. Place the basmati rice in a bowl and rinse thoroughly until the water runs clear. Drain the rice, add fresh water again, and soak it for 20 minutes. After soaking, drain the rice completely and set aside.

2. Heat 2–3 tablespoons of oil in a pan over medium heat. Add 5SENSES wild cinnamon sticks, 5SENSES green cardamom pods, 5SENSES cloves, and whole 5SENSES cumin seeds. Cook for 30–60 seconds until aromatic.

3. Add the chopped onion and cook until light brown. Add minced garlic and cook for 1–2 minutes.

4. Add 5SENSES turmeric root and 5SENSES Malabar black pepper. Mix well and cook for another 1–2 minutes.

5. Add the soaked rice and mix well so the rice is coated with the spices.

6. Pour in 3 cups of chicken broth (or vegetable broth) and add 1/2 teaspoon of salt. Bring the mixture to a boil.

7. Once the liquid begins to boil and reduces to about half, cover the pan and cook on medium-low heat for 15 minutes.

8. Fluff the rice gently and top with toasted almonds and toasted raisins.