INGREDIENTS

INSTRUCTIONS

This is in response to requests I've seen here from time to time. The
following recipes are from _Flavors of India: Recipes from the Vegetarian
Hindu Cuisine_, by Shanta N. Sacharoff, reprinted without permission.
Comments in parentheses are mine, and I've paraphrased some portions. I've
tried these and several other recipes from this book & highly recommend it!
My favorite rice is basmati, for its texture and fragrance, but you can
also use jasmine rice or ordinary long-grain white rice. You may want to
wash and drain the rice. If you use converted rice, increase the amount of
water accordingly.
Melt the butter in a large pot over a low flame. Add the pepper, onion,
ginger, and whole spices. Heat and stir continually for several min. Add
the rice and continue stirring so the rice gets coated with the butter and
spices. (I like to saute' the rice long enough that most of it turns a dull
white color and even begins to brown a bit.) Add the peas, the water and
the salt and stir. If a yellow color is desired, add the turmeric. Bring to
a boil, then lower the heat again, cover the pot, and simmer about 20 min.
until the water has been absorbed and the rice is soft and fluffy. If you
use canned peas, drain them and add them during the last few minutes of
cooking. Serve with the whole spices left in, but warn your guests not to
chomp on them.
(You can add or substitute all manner of vegetables (diced carrots,
cauliflower, red & yellow bell peppers, etc.) and nuts (pine nuts, pieces
of cashews or almonds or pistachios) to this dish... be imaginative!)
Serves 4.
JMNI@MIDWAY.UCHICAGO.EDU
(JILL M. NICOLAUS)
REC.FOOD.RECIPES
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