Preparing this recipe in the All-Clad Rice & Grain Cooker is an excellent choice, and will free up valuable stove top space. This recipe uses some wonderfully aromatic ingredients and has just a hint of spiciness. This dish works well as a side or could be great as a meal on its own, if you’re into that sort of thing. (I am.)
First, using a fine mesh strainer, strain the soaked rice and give it a quick rinse under cold water. Set aside.
Set the All-Clad Rice & Grain Cooker to the “SAUTÉ” setting and press start. Add olive oil and let heat for 1 minute.
Once the oil begins to shimmer, add the onion, ginger, serrano and cook for 1 minute. Add turmeric, garam marsala, and cardamom pods and cook for another 2 minutes.
Next add the tomatoes and eggplant. Season with salt and cook for 3 minutes more. (Tip: Don’t cook these portions any longer than needed, as the onions and eggplant will continue to cook with the rice once it’s added.)
Now, add strained and rinsed rice to the cooker and stir well with the other ingredients. Set the cooker to the WHITE RICE setting and press start. Add chicken stock and cover with the lid.
The grain cooker will give you a little *beep* of reassurance once it starts counting down at the 8 minute mark so don’t open that lid to check how things are going. Trust that little cooker!
While the rice is cooking, place a medium sauté pan over medium high heat. Add the slivered almonds and toast for 2 to 3 minutes or until golden brown. Keep a close watch and stir often. Those slivered almonds are testy, and will burn quickly if left unattended.
Once rice timer goes off, remove the lid and use the plastic spoon/spatula stir the rice to make sure everything is evenly mixed. Season with salt to your liking.
To serve, separate the rice into four bowls. Garnish each bowl of rice with ¼ cup of Greek yogurt with a sprinkling of toasted almonds and sliced green onions.