1,000 Indian Recipes (285 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1 cup basmati rice, sorted and washed in 3 to 4 changes of water
1
3
⁄
4
cups water
2 tablespoons canola oil
1
1
⁄
2
teaspoons cumin seeds
3 to 5 black cardamom pods, crushed lightly to break the skin
1 small onion, cut in half lengthwise and thinly sliced
1 tablespoon peeled minced fresh ginger
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
2 cups finely chopped fresh or frozen mixed vegetables
1
⁄
2
teaspoon garam masala
1 teaspoon salt, or to taste
1
⁄
4
cup nonfat plain yogurt, whisked until smooth
2 tablespoons finely chopped fresh cilantro
1.
In a medium bowl, soak the rice in the water, about 30 minutes.
2.
Heat the oil in a large nonstick saucepan over medium-high heat and add the cumin seeds and black cardamom pods; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until lightly browned, 5 to 7 minutes.
3.
Add the ginger and green chile peppers, mix in the vegetables, garam masala, and salt and cook, stirring, over high heat, about 2 minutes. Mix in the yogurt and cook another minute.
4.
Add the rice with the water it was soaking in 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 is cooking. Remove from the heat and allow the rice to rest undisturbed about 5 minutes. Transfer to a serving platter, fluff with a fork, garnish with the cilantro, and serve.
Variation:
To make this in a pressure cooker: Follow the recipe through Step 3, cooking everything in the pressure cooker. (You may need an extra teaspoon or 2 of oil in case your pressure cooker is not nonstick.) Then add the rice with the water it was soaking in. Secure the lid of the pressure cooker and cook over high heat until it reaches high pressure. Turn off the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully remove the lid, and serve as described in Step 5.
Kashmiri Mixed Vegetable Pilaf
Kashmiri Sabzi Pullao
Makes 4 to 6 servings
Fragrant with Kashmiri flavors of dried ginger and fennel seeds and studded with lots of colorful vegetables, this dish is reminiscent of the lovely gardens of Kashmir, now sadly off-limits to most of us.
1 teaspoon
Kashmiri Garam Masala
or garam masala
2 tablespoons vegetable oil or melted ghee
1 teaspoon black cumin seeds
6 whole cloves
1 teaspoon fennel seeds
2 bay leaves
1
⁄
8
teaspoon ground asafoetida
3 small white potatoes, cut into wedges
1
1
⁄
4
cups basmati rice, sorted and washed in 3 to 4 changes of water
2 small carrots, cut into
1
⁄
2
-inch slices
1
⁄
2
small cauliflower, cut into florets
1 cup frozen peas, thawed
1
1
⁄
2
cups finely chopped tomatoes
1 fresh green chile pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1
⁄
2
teaspoon ground turmeric
1 teaspoon salt, or to taste
2
1
⁄
4
cups water
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1.
Prepare the Kashmiri masala. Heat the oil (or ghee) in a large nonstick saucepan over medium-high heat and add the cumin, cloves, fennel, bay leaves, and asafoetida; they should sizzle upon contact with the hot oil. Quickly add the potatoes and cook, stirring until golden, about 2 minutes.
2.
Add the rice and cook, stirring, about 3 minutes, then add the carrots, cauliflower, and peas. Cook a few minutes, then mix in the tomatoes, green chile pepper, coriander, garam masala, turmeric, and salt and cook, stirring, another 3 to 5 minutes.
3.
Add the water 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, adding more water if needed. Do not stir the rice while it is cooking. Remove from the heat, lightly mix in the cilantro, then allow the rice to rest about 5 minutes. Transfer to a serving platter, fluff with a fork, and serve.
Tofu and Chickpea Pilaf
Tofu aur Channae ka Pullao
Makes 6 to 8 servings
This dish is generally made with
paneer
cheese, and you can, indeed, do so if you wish to. But of late, I've been making it with tofu, which is made similarly to
paneer
, but with soy milk. This healthful dish has a lovely combination of textures. The tofu gives it a smooth, silky quality, while the chickpeas offer a satisfying heartiness in every mouthful.
1
1
⁄
4
cups basmati rice, sorted and washed in 3 to 4 changes of water
2
1
⁄
3
cups water
1 teaspoon cumin seeds, dry-roasted and coarsely ground (
Dry-Roasting Spices
) + 1 teaspoon
2 tablespoons peanut oil
4 whole dried red chile peppers, such as chile de arbol
2 large cloves fresh garlic, thinly sliced
1 (1-inch) stick cinnamon
3 black cardamom pods, crushed lightly to break the skin
1
⁄
2
teaspoon coarsely ground ajwain seeds
2 cups canned chickpeas, drained and rinsed
1
1
⁄
2
cups extra-firm tofu, or paneer cheese, cut into
1
⁄
2
-inch pieces
1 teaspoon salt, or to taste
2 to 3 scallions, thinly sliced
1 small tomato, finely chopped
1.
In a medium bowl, soak the rice in the water, about 30 minutes. Prepare 1 teaspoon cumin seeds.
2.
Heat the oil in a large nonstick saucepan over medium-high heat and stir the red chile peppers, garlic, cinnamon, and cardamom pods, 1 minute. Add the remaining 1 teaspoon cumin seeds and ajwain seeds, then mix in the chickpeas and cook until golden, about 3 minutes.
3.
Add the tofu (or paneer cheese) and salt, and cook, stirring, another 2 minutes. Then mix in the rice with the water it was soaking in. 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.
4.
Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, then carefully mix in the scallions and tomatoes, sprinkle the dry-roasted cumin seeds on top, and serve.
Punjabi Green Chickpea Pilaf
