Ingredients
|
2
|
Tbsps
|
extra virgin olive oil
|
|
1
|
Tbsp
|
butter
|
|
1
|
cup
|
Mahatma® White Rice
|
|
1/2
|
cup
|
shredded carrots
|
|
1/2
|
cup
|
chopped onion
|
|
1/2
|
cup
|
golden raisins
|
|
3/4
|
tsp
|
ground cinnamon
|
|
1/2
|
tsp
|
ground cumin powder
|
|
1/2
|
tsp
|
salt
|
|
1/4
|
tsp
|
allspice
|
|
1/4
|
tsp
|
ground cardamom
|
|
1/4
|
tsp
|
freshly ground black pepper
|
|
2 1/2
|
cups
|
chicken stock
|
|
1/2
|
cup
|
toasted slivered almonds
|
|
|
|
chutney
|
Cooking Directions
In 4-quart saucepan, place olive oil and butter. Heat over medium high heat; add rice, carrots and onions. Cook, stirring frequently, until onion is softened (3 to 4 minutes).
Add raisins and spices. Cook, stirring constantly, for 1 minute.
Add stock; turn heat to high. Bring to a boil; turn heat to low and cook covered 15 minutes. Remove from heat and let sit 5 minutes. Fluff; place rice on serving platter. Garnish with toasted almonds. Serve with chutney. Refrigerate leftovers.