How to Cook Indian (103 page)

1. Put the rice in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for 20 minutes. Drain the rice in a strainer.

2. Place a medium nonstick saucepan over high heat and add 10 cups (2 liters) water, 1 teaspoon of the salt, 2 of the green cardamom pods, 1 of the black cardamom pods, the cloves, and 1 of the cinnamon sticks. When the water begins to boil, add the rice and cook over high heat until it is half done, about 12 minutes. Drain in a strainer and refresh in cold water. Drain well and spread out on a plate to cool to room temperature.

3. Soak the saffron in the milk and set aside.

4. Grease the blade of a sharp knife with oil. Use the knife to peel the jackfruit, remove the center core, and cut into 1½-inch (4-cm) cubes.

5. Place a large nonstick wok over high heat and add the oil. When small bubbles begin to appear at the bottom of the wok, add the jackfruit and sauté for 5 to 6 minutes or until browned. Remove with a slotted spoon and drain on paper towels.

6. In the same wok, sauté half of the onions for 4 to 5 minutes or until golden brown and crisp. Remove with the slotted spoon and drain on paper towels.

7. Place a medium nonstick sauté pan over high heat and add 3 tablespoons of the ghee. When small bubbles appear at the bottom of the pan, lower the heat to low and add the caraway and the remaining green and black cardamom pods. Crush the remaining cinnamon stick and add it to the pan. When the spices change color and are fragrant, add the remaining onions and sauté for 5 minutes or until lightly browned.

8. Add the ginger paste and garlic paste, and sauté for 2 minutes. Add the turmeric, cumin, coriander, chile powder, and tomatoes, and continue to sauté for 5 minutes more or until the tomatoes soften.

9. Add the jackfruit and stir. Add the yogurt, the remaining 1½ teaspoons salt, and the cilantro, and cook for 2 minutes or until the jackfruit is well coated with the sauce. Remove from the heat.

10. In a nonstick saucepan, arrange the
biryani
layers: First, spread half of the jackfruit mixture in the pan. Spread half of the rice over the jackfruit mixture. Sprinkle with the saffron milk,
garam masala,
half of the mint leaves, and a few drops of
kewra
water. Spread the rest of the jackfruit mixture evenly over the rice and cover it with the remaining rice, spreading evenly. Top with the fried onions, the remaining mint leaves, the remaining
kewra
water, and the remaining 1 tablespoon ghee. Cover the pan with aluminum foil. Place the pan over low heat and cook for 20 to 25 minutes.

11. Remove from the heat, remove the foil, and serve hot.

Narangi Pulao

Orange rice

As modern as this dish looks and sounds, it actually has roots in the Mughal empire! This highly aromatic dish is great served with a side of creamy lentils.

Serves 4.

1½ cups (300 grams) raw basmati rice

8 medium oranges

6 to 8 saffron threads

1 tablespoon warm milk

¼ cup (50 grams) ghee (page 37)

2 (1-inch/2½-cm) cinnamon sticks

2 whole cloves

2 green cardamom pods

1 teaspoon sea salt

¼ cup (50 grams) sugar

7 or 8 black peppercorns, coarsely crushed

1. Put the rice in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for 20 minutes. Drain the rice in a strainer.

2. Cut each orange in half horizontally. Using a juicer, extract the juice from the oranges and set it aside. Reserve 8 of the juiced orange halves for serving. Cut the rind of 2 of the oranges into thin strips (be sure to scrape out the membranes left over after juicing).

3. Place a medium nonstick saucepan over medium heat, add ½ cup (100 ml) water and the sliced orange rind, and bring to a boil. Boil for 1 minute, then drain and set aside.

4. Soak the saffron in the milk and set aside.

5. Place the saucepan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the cinnamon, cloves, and cardamom, and sauté for 1 minute or until fragrant.

6. Add the rice and sauté for 2 minutes. Add 2 cups (400 ml) of the orange juice and 1 cup (200 ml) water. Add the sea salt, sugar, crushed peppercorns, and orange rind, and stir once.

7. Add the saffron milk and stir. Cover and cook over medium heat for about 20 minutes or until the rice is tender.

8. Spoon the rice into the reserved orange halves and serve immediately.

Paneer and Peas Pulao

Paneer and green-pea pilaf

This dish of rice, spices, and peas cooked together has an interesting twist: a bit of sugar. Just as salt brings out certain flavors in sweet baked goods, sugar can add another layer of flavor to a savory dish like this modified version of the Bengali
chanar pulao.

Serves 4.

1½ cups (300 grams) basmati rice

3 tablespoons ghee (page 37)

2 teaspoons sugar

14 ounces (400 grams)
paneer
(pressed fresh cheese; page 17), cut into 1-inch (2½-cm) cubes

1 large red onion, thinly sliced

1 bay leaf

1-inch (2½-cm) cinnamon stick

2 whole cloves

2 green cardamom pods

2½ teaspoons table salt

½ cup (75 grams) shelled green peas, blanched

1. Wash and drain the rice and spread it out to dry on an absorbent towel. When completely dry, transfer to a large bowl and stir in 1 tablespoon of the ghee and the sugar.

2. Place a small nonstick sauté pan over medium heat and add 1 tablespoon of the ghee. When the ghee melts, add the
paneer
and toss so that the cubes are evenly browned on all sides. Remove with a slotted spoon and set aside.

3. To the same hot pan, add the remaining 1 tablespoon ghee and the onion, and place over medium heat. Sauté for 2 to 3 minutes or until the onion is crisp and browned. Remove with a slotted spoon and set aside.

4. Return the pan with the ghee to medium heat and add the bay leaf, cinnamon, cloves, and cardamom, and sauté for 30 seconds or until fragrant. Add the rice mixture and salt, and sauté for 2 to 3 minutes.

5. Add 3 cups (600 ml) hot water and bring to a boil. Lower the heat to low, cover, and cook for 8 to 10 minutes or until the rice is tender and all the water has been absorbed.

6. Add the
paneer
and peas, and stir gently.

7. Sprinkle with the browned onions and serve immediately.

Scallion Pulao

Scallions and rice

There are hundreds of ways of taking steamed rice to an exotic level. It is not possible to list them all, because even while you are working on one innovation, ideas for new ones are jostling for attention. I love this
pulao
because it is simple and crunchy and delicious.

Serves 4.

1½ cups (300 grams) basmati rice

3 tablespoons vegetable oil

1 teaspoon cumin seeds

6 scallions, bulbs thinly sliced, green tops chopped

8 to 10 cloves garlic, sliced

2 teaspoons table salt

1 teaspoon
garam masala
(spice mix; page 27)

1 tablespoon freshly squeezed lemon juice

1. Put the rice in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for 30 minutes. Drain in a fine strainer.

2. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cumin. When it begins to change color, add the scallion bulbs and garlic, and sauté for 2 to 3 minutes or until browned.

3. Gently stir in the rice. Add 3 cups (600 ml) water, the salt, and
garam masala,
and stir. Lower the heat to low, cover, and simmer for 8 to 10 minutes or until the rice is tender and all the water is absorbed.

4. Remove from the heat and sprinkle with the lemon juice. Fluff the rice up with two forks, garnish with the scallion tops, and serve immediately.

Erachi Choru

Lamb
pulao

This South Indian dish is an easy, one-pot dinner that contains both lamb and rice. The spice trio of cinnamon, cardamom, and cloves gives it a wonderful flavor.

Serves 4.

¼ cup (50 ml) vegetable oil

3 (1-inch/2½-cm) cinnamon sticks

6 green cardamom pods

6 whole cloves

4 large red onions, thinly sliced

6 green chiles, stemmed and slit

1½-inch (4-cm) piece fresh ginger, julienned

1 tablespoon fresh garlic paste (page 12)

14 ounces (400 grams) boneless lamb, cut into 1½-inch (4-cm) pieces

3 tablespoons chopped fresh cilantro

3 teaspoons table salt

1 tablespoon freshly squeezed lemon juice

1½ cups (300 grams) basmati rice, soaked

1. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon, cardamom, cloves, and onions, and sauté until the onions are browned. Add the chiles, ginger, and garlic paste, and sauté until fragrant.

2. Add the lamb and sauté for 2 minutes. Add half of the cilantro and sauté for 2 minutes.

3. Stir in 1½ cups (300 ml) water, 2 teaspoons of the salt, and the lemon juice. Lower the heat to low, cover, and cook for 45 minutes or until the lamb is tender.

4. Drain and add the rice to the lamb, along with the remaining 1 teaspoon salt and 1 cup (200 ml) water. Cover and cook 15 to 20 minutes, or until the rice is done.

5. Garnish with the remaining cilantro and serve hot.

Kachche Gosht Ki Biryani

Lamb
biryani

Many people find it difficult to believe that uncooked lamb can be combined and cooked with half-cooked rice and still come out perfectly tender. This dish proves that it can be done. Serve with
raita.

Kewra
(screw pine) water adds a lovely fragrance to this dish and is available in Indian grocery stores. If you can’t find it, you can leave it out. Also, when using rose petals for this dish, be sure to use ones that haven’t been chemically treated.

Serves 4.

1 2/3 pounds (750 grams) bone-in lamb

1 quart (800 ml) vegetable oil

4 large red onions, sliced

1½ cups (375 grams) plain yogurt