1,000 Indian Recipes (278 page)

Khadha Masala Chaval

Makes 4 to 6 servings

This is another everyday
pullao
(pilaf). You simply sizzle a few additional whole spices, along with the typical cumin seeds, and end up with a dish that has a lot more flavor. This
pullao
also looks pretty—the whole spices stand out in the fluffy white rice and continue to spread their fragrance until they are pushed to the side of the guest's plate.

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

2
³
⁄
₄
cups water

1
¹
⁄
₂
tablespoons peanut oil or melted ghee

1 teaspoon cumin seeds

2 bay leaves

1 (2-inch) stick cinnamon, broken

5 green cardamom pods, crushed lightly to break the skin

4 black cardamom pods, crushed lightly to break the skin

8 to 10 whole cloves

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; they should sizzle upon contact with the hot oil. Lower the heat to medium, then quickly add all the remaining spices and cook, stirring, about 1 minute.

3.
Add the rice plus the water it was soaking in. Mix in the salt and bring to a boil over high heat. Reduce the heat to low, 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 the cilantro, and serve.

Quick Cilantro-Garlic Pilaf with Peas
 

Hara Dhaniya Lassan, aur Muttar ka Pullao

Makes 4 to 6 servings

Indians routinely make everyday
pullaos
(pilafs) like this one in a pressure cooker to save time. You save even more time by not soaking the rice before cooking, as would be done for pan-cooked
pullaos
. The rice will stick together more than is common for
basmati
rice, but it is still satisfying and delicious.

2 tablespoons canola oil

1
¹
⁄
₂
teaspoons cumin seeds

3 to 4 whole red chile peppers, such as such as chile de arbol

1 (1-inch) stick cinnamon

3 to 5 black cardamom pods, crushed lightly to break the skin

1 small onion, cut in half lengthwise and thinly sliced

2 large cloves fresh garlic, minced

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 cup frozen peas

1
¹
⁄
₂
cups finely chopped fresh cilantro, including soft stems + 2 tablespoons for garnish

¹
⁄
₂
teaspoon garam masala

1 teaspoon salt, or to taste

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

2
¹
⁄
₃
cups water

1.
Heat the oil in a pressure cooker over medium-high heat and add the cumin seeds, red chile peppers, cinnamon, and cardamom pods; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes.

2.
Add the garlic, green chile peppers, peas, cilantro, garam masala, and salt and cook over high heat, stirring, about 2 minutes.

3.
Add the rice and the water, secure the lid of the pressure cooker, place it over high heat and cook until the pressure gauge indicates high pressure. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid. Do not stir or cook any more, or you will break the rice grains.

Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds

Adrak-Pudina Pullao

Makes 4 to 6 servings

This is one of those delightfully light, yet impressive preparations that can be served any time you have access to fresh mint and ginger. Both flavors lend it what I refer to as the "tingle factor."

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

2
¹
⁄
₃
cups water

2 teaspoons cumin seeds

2 tablespoons vegetable oil

1 small onion, cut in half lengthwise and thinly sliced

1 small potato (any kind), finely chopped

1
¹
⁄
₂
tablespoons peeled minced fresh ginger

2 tablespoons minced fresh mint leaves

1 fresh green chile pepper, such as serrano, minced with seeds

³
⁄
₄
teaspoon salt, or to taste

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

2.
Put the cumin seeds in a small skillet and roast, shaking the skillet, over medium heat until fragrant and a few shades darker, about 1 minute. Then coarsely crush the seeds with the back of a spoon and reserve.

3.
Heat the oil in a large saucepan over medium-high heat and sauté the onion over medium heat until brown, about 7 minutes. Add the potato, ginger, half the mint, and the green chile pepper and cook, stirring, about 2 minutes.

4.
Add the rice with the water it was soaking in, and 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, sprinkle the roasted cumin and the remaining mint leaves on top, and serve.

South and West Indian Vegetarian Rice Dishes

South Indian Mustard and Asafoetida Pilaf