1,000 Indian Recipes (277 page)

1
¹
⁄
₂
cups basmati rice, sorted and washed in 3 to 4 changes of water

2
³
⁄
₄
cups water

1 large bunch fresh spinach, trimmed, washed, dried, and coarsely chopped

1 cup fresh fenugreek or watercress leaves, washed and dried

1 fresh green chile pepper, such as serrano, stemmed

³
⁄
₄
teaspoon salt, or to taste

¹
⁄
₂
teaspoon coarsely ground black pepper

¹
⁄
₄
teaspoon garam masala

1.
In a medium bowl, soak the rice in the water, about 30 minutes.

2.
Put the spinach, fenugreek leaves, and green chile pepper in a food processor and pulse until minced. Remove to a large nonstick saucepan and cook, stirring, over medium-high heat until a few shades darker, 2 to 4 minutes.

3.
Add the rice with the water it was soaking in, and the salt and black pepper. Mix lightly and bring to a boil over high heat. Reduce the heat to lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Simple Herbs and Spices Pilafs (
Pullaos
)

Simple Cumin Basmati Rice

Jeera Chaval

Makes 4 to 6 servings

This is probably one of the simplest everyday
pullaos
(pilafs). Made with cumin seeds and coarsely ground black peppercorns that are first sizzled in hot oil or
ghee
, the naturally fragrant
basmati
rice takes on an exciting flavor.

1
¹
⁄
₂
cups basmati rice, sorted and washed in 3 to 4 changes of water

2
³
⁄
₄
cups water

1 tablespoon peanut oil or melted ghee

1
¹
⁄
₂
teaspoons cumin seeds

¹
⁄
₂
teaspoon coarsely ground black pepper, or to taste

³
⁄
₄
teaspoon salt, or to taste

Finely chopped fresh cilantro

1.
In a medium bowl, soak the rice in the water about 30 minutes.

2.
Heat the oil (or ghee) in a large saucepan over medium-high heat and add the cumin seeds and black pepper; they should sizzle upon contact with the hot oil. Quickly add the rice with the water it was soaking in. Mix in the salt and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, garnish with cilantro, and serve.

Variation:
For more complex flavors, add 5 black crushed cardamom pods, 2 1-inch sticks cinnamon, and 8 to 10 cloves to the hot oil along with the cumin seeds in Step 2, then continue with the recipe.

Roasted Saffron Basmati Rice

Kesari Pullao

Makes 4 to 6 servings

In a gourmand's fantasy world, this recipe would be currency with its value measured by the spices it contains—some of the most treasured in the world—saffron, black cumin, and cardamom pods. The whole spices and herbs add to the presentation of the dish, but you can take them out or tell guests to push them to the side.

1
¹
⁄
₂
cups basmati rice, sorted and washed in 3 to 4 changes of water

2
³
⁄
₄
cups water

¹
⁄
₃
teaspoon saffron threads

1 tablespoon vegetable oil or melted ghee

1 (1-inch) stick cinnamon, bruised

2 bay leaves

5 to 7 green cardamom pods, lightly crushed to break the skin

¹
⁄
₂
teaspoon black cumin seeds (or 1 teaspoon cumin seeds)

³
⁄
₄
teaspoon salt, or to taste

¹
⁄
₄
teaspoon garam masala

1.
In a medium bowl, soak the rice in the water about 30 minutes. Put the saffron in a small skillet and roast over medium heat, shaking the skillet until the saffron is fragrant and a few shades darker, about 1 minute. Transfer to a bowl and crush lightly with a spoon.

2.
Heat the oil (or ghee) in a large saucepan over medium-high heat and cook the cinnamon, bay leaves, and cardamom pods, stirring, until golden, about 1 minute. Add the cumin seeds, then the rice with the water it was soaking in. Mix in the roasted saffron and salt and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, sprinkle the garam masala on top, and serve.

Savory Saffron and Almond Rice

Kesar-Badaam Pullao

Makes 4 to 6 servings

Replete with saffron and almonds, this is another richly-flavored dish. Don't shy away from using
ghee
—it truly makes a difference, giving the dish its distinctive edge of decadence.

1
¹
⁄
₄
cups basmati rice, sorted and washed in 3 to 4 changes of water

2
¹
⁄
₄
cups water

¹
⁄
₂
cup sliced or slivered raw almonds

¹
⁄
₂
teaspoon saffron threads

¹
⁄
₄
cup warm milk ( any kind)

1 tablespoon melted ghee, or vegetable oil

1 tablespoon peeled minced fresh ginger

¹
⁄
₂
teaspoon black cumin seeds (or 1 teaspoon cumin seeds)

6 green cardamom pods, shelled and ground

¹
⁄
₂
teaspoon freshly ground black pepper, or to taste

1 teaspoon salt, or to taste

¹
⁄
₄
teaspoon garam masala

2 tablespoons shelled, raw pistachios, thinly sliced

1.
In a medium bowl, soak the rice in the water, about 30 minutes. Put the almonds in a small skillet and roast, stirring and shaking the skillet, over medium heat until a few shades darker, about 1 minute. Reserve for garnish. Soak the saffron in the milk about 15 minutes.

2.
Heat the ghee (or oil) in a large nonstick saucepan over medium-high heat and sauté the ginger, cumin, cardamom, and black pepper, about 1 minute. Add the rice with the water it was soaking in. Mix in the salt and bring to a boil over high heat. Reduce the heat to lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is almost done, 8 to 10 minutes.

3.
Uncover the pan, sprinkle the saffron milk over the rice, then cover the pan and cook another 5 minutes to blend the flavors. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, lightly mix in the garam masala, then scatter the roasted almonds and the pistachios on top and serve.

Basmati Rice with Whole Spices