👨‍🍳 作り方

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain well before cooking.

2. 2

   Heat oil or ghee in a large pot over medium heat. Add cumin seeds, crushed coriander seeds, cardamom pods, cloves, and cinnamon stick. Sauté for about a minute until fragrant.

3. 3

   Add the chopped onion and sauté until golden brown, about 8-10 minutes.

4. 4

   Add the minced garlic and grated ginger, and cook for another minute until fragrant.

5. 5

   Add the cubed taro root to the pot. Stir well to coat with the spices and aromatics.

6. 6

   Add turmeric powder, salt, and 4 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 25-30 minutes, or until the taro is tender but not mushy.

7. 7

   While the taro is simmering, prepare the rice. In a separate pot, combine the drained rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked.

8. 8

   Once the taro is tender, check the consistency of the liquid. If it's too watery, you can simmer uncovered for a few minutes to reduce it slightly. Taste and adjust salt if needed.

9. 9

   Serve the cooked taro mixture alongside the fluffy basmati rice. Garnish with fresh cilantro.