| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Indian |
Rice |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Basmati rice |
| 1 |
lg |
Asian eggplant; cubed |
| 1 |
lg |
Red potatoes; cubed |
| 1/2 |
c |
Green peas; frozen |
| 1/2 |
c |
Peanuts; unsalted |
| 1/4 |
c |
Cashews; raw, split (up to) |
| 4 |
|
Green chilies |
| 2 |
|
Sticks cinnamon |
| 1 |
|
Sprig karhi leaves |
| 1/2 |
ts |
Peppercorns |
| 1 |
tb |
Sesame seeds (up to) |
| 6 |
|
Whole cloves |
| 1 |
tb |
Cumin seed |
| 1 |
ts |
Mustard seed; brown |
| 1 |
tb |
Coriander seed; ground |
| 1/2 |
ts |
Turmeric |
| 1/2 |
c |
Coconut shreds; unsweetened |
| 1/2 |
c |
Cilantro; chopped |
| 1 |
ts |
Salt; or to taste |
| 1/4 |
c |
Ghee |
INSTRUCTIONS
This recipe came from my Indian cooking teacher. He uses only basmati
rice. If you are unfamiliar with any of the ingredients or my preparation
method, please e-mail me, and I will try to help. Recipe By: Raghaven Iyer.
Wash rice in several rinses of cold water until the water is clear. Cover
the rice with water and let sit for at least 1/2 hour. In a stockpot, heat
the ghee and pop the mustard seeds with a cover on. Add the cumin seeds,
cinnamon, cloves, Karhi leaves, peppercorns, sesame seeds, cashews, and
peanuts. Add the vegetables and cook al dente. Add the ground coriander,
turmeric, coconut, and salt. Drain the rice, then add it and water (to
cover rice by 1/2 inch) and bring to a boil with the cover off. When most
of the water has boiled away place a tight fitting lid on the pot. If you
have an electric stove turn the heat off and let the rice rest for 5-10
minutes. If using gas turn it down as far as you can and simmer for 5-10
minutes. Stir in the cilantro.
BNAJ39A@PRODIGY.COM
(MS JO ANN C RECH)
REC.FOOD.RECIPES
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