1,000 Indian Recipes (287 page)

1 tablespoon
Basic Ginger-Garlic Paste
(or store-bought)

1 tablespoon
Bengali 5-Spices (Panch-Phoran)
or store-bought

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

2
¹
⁄
₃
cups water

2 tablespoons peanut oil

2 (1-inch) sticks cinnamon

3 black cardamom pods, crushed lightly to break the skin

¹
⁄
₂
teaspoon coarsely ground black pepper

1 large onion, cut in half lengthwise and thinly sliced

2 cups fresh or frozen thawed cranberries

2 tablespoons grated jaggery (gur), or brown sugar

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

1.
Prepare the ginger-garlic paste and 5-spices. 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 cook the cinnamon, cardamom pods, panch-phoran, and black pepper until fragrant, about 1 minute. Add the onion and cook, stirring, until golden, about 5 minutes.

3.
Mix in the ginger-garlic paste and cranberries and stir about 2 minutes. Then 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, and then snugly), and cook until all the water has been absorbed and the rice is done, 12 to 15 minutes.

4.
Lightly fork in the jaggery and cilantro, and allow the rice to rest undisturbed about 5 minutes. Transfer to a serving platter, fluff with a fork, and serve.

Non-Vegetarian Pilafs (
Pullao
)

Spicy Chicken Pilaf

Murgh Pullao

Makes 4 to 6 servings

A classic north Indian dish for everyday or for a special occasion, this
pullao
is a favorite among children and teenagers. Any leftovers are promptly divvied up for school lunches and college dorms.

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

2
¹
⁄
₃
cups water

3 tablespoons vegetable oil

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

3 black cardamom pods, crushed lightly to break the skin

2 (1-inch) sticks cinnamon

1 large onion, cut in half lengthwise and thinly sliced

2 large cloves fresh garlic, minced

2 tablespoons peeled minced fresh ginger

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

1 tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon dried fenugreek leaves

1 teaspoon garam masala +
¹
⁄
₄
teaspoon for garnish

¹
⁄
₂
teaspoon ground turmeric

1 teaspoon salt, or to taste

1 pound skinless boneless chicken breasts, cut into 1
¹
⁄
₂
-inch pieces

1 large tomato, finely chopped

¹
⁄
₂
cup finely chopped fresh cilantro, including soft stems

1 cup nonfat plain yogurt, whisked until smooth

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

2.
Heat the oil in a large saucepan over medium-high heat and cook the green and black cardamom pods, and cinnamon, stirring, 30 seconds. Add the onion and cook, stirring, until golden, about 5 minutes.

3.
Add the garlic, ginger, and green chile peppers, stir about 1 minute, then add the coriander, cumin, fenugreek leaves, 1 teaspoon garam masala, turmeric, and
¹
⁄
₂
teaspoon salt, and stir another minute.

4.
Add the chicken, tomato, and cilantro, then add the yogurt, a little at a time, stirring constantly to prevent it from curdling until it comes to a boil. Reduce the heat to medium, cover the pan, and cook until the chicken is tender and the sauce is thick, 10 to 15 minutes. Leaving about
¹
⁄
₂
cup of the sauce in the pan, remove the chicken pieces to a bowl and keep warm.

5.
Mix in the rice with the water it was soaking in, and the remaining
¹
⁄
₂
teaspoon 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 most of the water has been absorbed but the rice is not yet fully cooked, about 10 minutes.

6.
Carefully mix in the cooked chicken. Cover and cook over low heat until the rice is tender, about 10 to 12 minutes. Remove from the heat and allow the rice to rest undisturbed about 5 minutes. Transfer to a serving platter, fluff with a fork, sprinkle the
¹
⁄
₄
teaspoon garam masala on top, and serve.

Moist Ground Lamb Pilaf

Keema Pullao

Makes 4 to 6 servings

When I crave my mother's cooking, I often head to the kitchen to make this dish—one of her few meat recipes. For religious reasons, she was and remains a strict vegetarian and before she married my non-vegetarian father, she would not eat at a table where any meats were being served. When her children were born, her outlook changed, because we some-times wanted to eat meat, so she cooked it for us.

4 cups (1 recipe)
Steamed Basmati Rice (Absorption Method)

1 pound ground extra lean lamb or beef

1 large onion, finely chopped

1 large tomato, finely chopped

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

1
¹
⁄
₂
tablespoons peeled minced fresh ginger

2 large cloves fresh garlic, minced

1 tablespoon ground coriander

1 teaspoon garam masala

1 teaspoon dried fenugreek leaves

¹
⁄
₂
teaspoon ground cumin

¹
⁄
₂
teaspoon ground turmeric

1 teaspoon salt, or to taste

1
¹
⁄
₂
cups nonfat plain yogurt, whisked until smooth

¹
⁄
₂
cup finely chopped fresh cilantro, including soft stems

Freshly ground black pepper, or to taste

¹
⁄
₄
cup blanched almond slivers

1.
Prepare the rice. Then place the ground lamb and everything else (except the cooked rice, yogurt, cilantro, black pepper, and almonds) into a large nonstick saucepan and cook, stirring as needed, over medium-high heat the first 2 to 3 minutes and then over medium heat until all the juices evaporate and the lamb is golden, 25 to 30 minutes.

2.
Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until most of it is absorbed, about 5 minutes.

3.
Add the cooked rice and cilantro. Cover the pan and cook over low heat, 5 to 7 minutes, to blend the flavors. Transfer to a serving platter, garnish with black pepper and almonds, and serve.

Simple Lamb Pilaf

Gosht Pullao

Makes 4 to 6 servings

This is about as easy as you can get with a meat
pullao
. Cook the lamb until it's
³
⁄
₄
done, add the rice, then finish cooking. All is done in 1 pot in 2 simple and easy steps. Serve it just with a yogurt
raita
and a salad, if you wish.

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

2 tablespoons peanut oil

1 large onion, coarsely chopped

1
¹
⁄
₂
pounds boneless leg of lamb, all visible fat trimmed, cut into 1-inch pieces

2 tablespoons peeled minced fresh ginger

1 large clove fresh garlic, minced

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

1 large tomato, finely chopped

1 tablespoon ground coriander

2 teaspoons garam masala

1 teaspoon salt, or to taste

1 large russet potato, peeled and cut into 1-inch pieces

1 cup milk (any kind)