Serves: 4 Servings
Ingredients :
1 c Basmati rice (from Indian -grocery or gourmet shop)
1 sm Onion
3 MD Carrots
1 Bay leaf
2 Cloves
4 Black peppercorns
1/4 ts Cumin seeds
1 tb Light vegetable oil
2 TB Butter
1 TB Kosher salt (or to taste)
Instructions :
Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear. Put the rice in about 2 cups of cool water to soak for 20 minutes. Strain soak water into saucepan and heat. Leave the rice to dry in a strainer. Preheat oven to 350 degrees F.
While rice is drying, chop the onion finely and set aside. Dice carrots and set aside. Measure spices.
When rice is dry, heat oil over medium-high flame in heavy, oven-proof skillet or casserole dish. Add spices. When spices become fragrant, add butter and onions. Cook until onions are tender and light golden brown. Add carrots and cook for 3-5 minutes.
Add rice and cook, stirring very gently for 5 minutes. Add salt and heated soak water, bring to boil. Reduce heat and simmer until the water on top of rice has boiled off. Cover tightly and cook for 20 minutes at 350 degrees F. Remove from the oven, let rest for 10 minutes, then serve.
This dish makes a delicious main meal or center meal. Serve with sauteed vegetables and onion-tomato salad and lentil soup.
This recipe is easy to make, and quick to prepare.
Serves: 2-3 Servings
Instructions :
1 cup (7oz/200g) rice
8 cashew nuts or peanuts
1/8 t turmeric powder
3 t oil
1 green chili, finely chopped
¼ t mustard seeds
½ t Fenugreek seeds
1 t. Channa dal
10 curry leaves
1 t. Freshly grated coconut
salt to taste
juice of 1 lime
Preparation :
Wash the rice two or three times in freshwater. Then soak for 30 minutes. Meanwhile, soak the cashew nuts in 1 cup water for just 15 minutes. Bring water equal to 1 ¼ time the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder, and ¼ teaspoon salt. The rice should be cooked in 8-8 minutes when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. Leave for 30 minutes.
In a wok or frying pan, heat the oil. Fry the chilies for 1 minute, then add the mustard seeds and fenugreek seeds and channa dal, drained cashew nuts and curry leaves and fry for 30 seconds. Add the lemon or lime juice. Add the cooked rice and stir well but carefully with a flat spatula so as not to mash the rice. Garnish with coconut. The rice is now ready to serve.