Rice With Spinach Cooked In Aromatic Broth
|Beef broth||2 1⁄2 Cup (40 tbs) (Canned Or Homemade, Not Bouillon)|
|Onion||1 Medium, peeled|
|Garlic||4 Clove (20 gm), peeled|
|Whole cardamom pods||4|
|Whole fennel seed||2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Cinnamon stick||3 Inch|
Put the beef broth into a pot with a lid.
Tie onion, garlic, cloves, cardamom, fennel, cumin, coriander, cinnamon, peppercorns, and bay leaf in cheesecloth and drop in pot.
Bring to a boil.
Cover, turn heat low, and allow to simmer for half an hour.
Remove the cheesecloth, squeezing out most of the liquid it holds.
When using the broth, measure to make sure you have 2 1/4 cups.
If a little less, add water to make 2 1/4 cups.
If broth is already salted, use only teaspoon salt when adding spinach to rice and broth.