Soak the rice in 2 cups of water for about an hour. Drain and set aside.
In a heavy bottomed pot, preferably non-stick, melt the butter over a medium flame. As soon as the butter melts, put in the cinnamon, Break the Bay leaves and cloves in half and add to the pot. Fry for a minute. Now add the drained rice to the pot and fry for about 5 minutes or until the rice becomes translucent. Add the vegetables, salt and 4 1/2 cups of water to the pot, cover and cook on a medium until most of the water is evaporated. Now reduce heat to low and simmer till all the water is absorbed. If the rice isn't done by now, add about 1/2 cup of water and simmer some more.
Serve with Raitha.
You can cook plain fried rice without the vegetables. You could also add cauliflower or almost any vegetable that you desire. For added flavor fry about a teaspoon of lightly crushed cumin along with the bay leaves and cinnamon or add a teaspoon of lemon juice along with the water.
If you prefer, you can garnish the cooked rice with slices or strips of hard boiled eggs lightly coated with ground pepper. You can also garnish with small cubes of canned pineapple (Drain it well) for a more professional touch.
Heat the Oil in a saucepan over a medium flame. Put in the mustard seeds. As soon as the seeds start to pop, put in the diced onion and channa dhal. Fry until the dhal turns light brown (if you are using green chilies, add them now and fry for another 15 to 20 seconds).
Put in the tomatoes and salt and fry until the tomatoes turn into a thick, saucy mixture. Add the chili powder and mix well. Remove from heat.
Spread the rice in a shallow vessel. Add the tomato paste to the rice and mix well. Adjust salt to taste.
Cut the tamarind into small pieces, remove seeds, and soak in 3/4 cup of hot water. From time to time squeeze the tamarind and make it into a smooth paste. Set aside.
Heat a small frypan over a low flame. When the pan is hot, put in the fenugreek and cumin seeds and dry roast them for about a minute. Remove from flame, cool and then crush the seeds into a powder.
Heat the oil in a saucepan, on a medium flame. Put in the mustard seeds. As soon as the mustard seeds begin to pop, add the Channa Dhal, Urad Dhal, Peanuts. Break the chilies into 2 or 3 pieces and add them to the Oil. Fry the mixture, stirring continuously, until the peanuts turn a light brown. This procedure is similar to the one used for Lemon Rice.
Filter the tamarind paste with a small-slotted spoon (or with your fingers) into the saucepan. Throw away the left-over fibres. Take care to see that the steam doesn't burn your hand. Add the turmeric, salt and the fenugreek-cumin powder to the mixture and cook for about 5 minutes, adding a little water if it becomes too thick. The tamarind sauce should have lost its raw taste by now. Sprinkle the asofoetida on the mixture and boil for another 10 to 15 seconds. Remove from heat and let the sauce cool.
Spread out the rice in a shallow vessel. Pour a little of the tamarind sauce on the rice and mix well. Add more of the sauce mixing well until the taste is to your satisfaction.
The sauce will keep for about a week if stored in an airtight container in the refrigerator.
Add the salt and the turmeric to the lemon juice and mix well until the salt dissolves completely.
Heat the oil in a saucepan, on a medium flame. Put in the mustard seeds. As soon as the mustard seeds begin to pop, add the Channa Dhal, Urad Dhal, Peanuts. Break the chilies into 2 or 3 pieces and add them to the Oil. Fry the mixture, stirring often, until the peanuts turn a light brown.
Now add the lemon juice mixture to the pan. (Take care while doing this. The oil will sputter and the mixture will give off a lot of steam.) Sprinkle the asofoetida on the mixture and boil for about 5 seconds. Remove from heat and let it cool.
Spread out the rice in a shallow vessel. Pour a little of the lemon mixture on the rice and mix well. Add more of the lemon mixture, mixing well until the rice is well coated and the taste is to your satisfaction.
The proportion of salt, chilies and lemon juice may be varied depending on your tastes.
Leftover juice mix can be stored in the refrigerator. Store it in either glass, enamel or porcelain cookware. Never store it in an aluminium or iron container. Lemon juice is strongly acidic and will dissolve most metallic surfaces over time.
This mixture can be prepared in advance and stored in the fridge over an extended period of time. Since it is highly acidic, it won't spoil even if kept for a month or more. In fact, after a week or so, the soaked chilies would have lost most of their heat and will be quite palatable.
You can spice it up further with the fenugreek-cumin powder described below (See the recipe for Tamarind Rice).
Inspired by an Indian rice-and-lentil dish called khitchari.
In a large skillet heat 1/4 inch oil over moderately high heat until hot but not smoking. Fry onions in batches, stirring occasionally, until golden brown. Transfer onions with a slotted spoon to a tray and sprinkle with salt to taste.
Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until just tender, about 15 minutes.
While lentils are cooking, in a small (1 1/2- to 2-quart) saucepan cook rice in 2 teaspoons oil over high heat, stirring, for 1 minute. Add water, curry powder, cayenne, and salt and boil rice, uncovered, stirring occasionally, until surface is covered with steam holes and grains on top appear dry. Reduce heat as much as possible and cover pan with a tight-fitting lid. Cook rice 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Transfer rice to a bowl and fluff with a fork. Add lentils, drained in a sieve and rinsed gently, and parsley and toss mixture well.
Serve topped with onions. The mixture may be made 1 day in advance and kept covered and chilled. Serve warm or at room temperature. Serves 6 as a side dish.
Makes 4 Servings
Cumin, turmeric, ginger and cinnamon provide a Middle Eastern lift to this hearty casserole.
Rinse the Rice, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375° F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve. Serves 4 as a main course or 6 to 8 as a side dish.
Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander. In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Remove the cardamom pods from the pudding and sprinkle with the rose water.
Serve warm or chilled in dessert bowls.
From Feast of India by Rani.
Makes 6 servings
The Basmati rice praised by the Indians is loved in Iran, too. With its mild fragrance, it gives this crusty fried rice patty exotic distinction.
Heat rice, water and salt to boiling in 3-quart saucepan, stirring once or twice. Reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir in margarine. Smooth top of rice and gently press in saucepan. Cover and cook over low heat until rice is light golden brown on bottom, about 30 minutes. Set saucepan in bowl of iced water 10 minutes. Loosen edge with spatula. Unmold on serving plate. Cut into wedges. Serve warm or cold. NOTE: Rinse rice thoroughly if using bulk basmati.
from Classic Indian Cooking by Julie Sahni
For 6-8 persons
Wash the basmati rice. (Pick over and rinse in 8 or 9 changes of water.) Place the rice in a bowl, add 4 cups of cold water, and let soak for 1/2 hour. Drain the rice, reserving the water, and set aside.
Place the saffron threads in a small plate, and using the back of a spoon or your fingertips, powder it. Add 2 tablespoons of water, and continue mashing until thoroughly dissolved. Set aside.
Heat the ghee over medium heat in a heavy-bottomed pan. When it is hot, add the cloves, cardamon, and cinnamon, and fry until they are lightly browned and puffed (about 1 minute). Add rice, and fry until the rice is thoroughly coated with the ghee and begins to brown (about 3 minutes), stirring constantly to prevent burning.
Add reserved water, saffron water, raisins, sugar, and salt, and stirr well to keep the rice from settling. Bring to a boil. Reduce heat, and simmer partially covered for 10 minutes or until most of the liquid is absorbed and the surface of the rice is filled with steamy holes. There is no need to stir, but if you wish to do so, use a fork or knife so that the rice grains are not crushed.
Cover the pan tightly, reduce heat to the lowest possible point and, if possible, raise the pan an inch away from the source of heat by resting the pan on a pair of tongs or a Chinese wok ring placed over the burner. Let the rice steam for 10 minutes, and turn off the heat. Now let it rest undistrubed, covered, for 5 minutes. Do not stir the rice during these final 15 minutes of steaming and resting, as the grains are still very moist and fragile at this stage. The rice remains warm for 20 minutes if left covered. Uncover, and fluff the rice with a fork before serving.
Uploaded: 06 June 1993 by Lon Hall
Makes about 7 cups
Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saute 5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper: transfer to bowl and serve.
In a heavy saucepan with a tight-fitting lid, melt 1 tablespoon of the butter and add onions. Cook, stirring, until wilted. Add rice and cook, stirring, about 30 seconds. Add broth, raisins, lemon, bay leaf, saffron, Tabasco, salt and pepper. Bring to a boil. Simmer over low heat for 17 minutes. Uncover and remove bay leaf.
Presentation: Add remaining butter and stir to fluff the rice well.
Put rice, cloves, black peppers, turmeric, salt, water in 2 qt. pan. Crush cardamon seed slightly and add both husks & seeds to rice. Cover pan, bring to boil. Reduce heat and simmer about 20 min until rice is cooked. Meanwhile, wash & trim leeks. Cut crosswise in 1/2 inch slices; use tender part of green tops as well as white. Separate white part into rings. Saute leeks & carrots for 5 min. Add peas, cashews and raisins; cook for 3 minutes. Stir leek mixture into cooked rice.
Vegetarians Against Mushrooms beware.......
Here's a really yummy, amazingly easy recipe. Very low on effort, and made from ingredients close at hand.
In heavy skillet, melt butter over med. heat. Cook onions over low heat, stirring occasionally for 25 mins, or until very tender and lightly browned.
Meanwhile, in saucepan, stir together stock, mushrooms, rice, lentils, ginger, curry powder, cinnamon and garlic.
Bring to a boil.
Cover, and let simmer for 25/45 mins (25 - white rice/45 - brown rice) until rice and lentils tender, and liquid is absorbed.
Top each serving with onions.
Makes 4 small main dish servings - 2 hungry veggie main dish servings. The timing is somewhat approximate
A lazy Sunday morning. Oh no! We have a pot-luck lunch to go to. No problem for me, I just pop out into the back yard and pick a bowl full of plums. Keith, who is not blessed with fruit trees, raided my cupboard and refrigerator to see what he could make with found ingredients. I suggested an Indian theme, so he whipped this together. It was a huge success - I had been planning to have the remains for lunch the next day, but those darn omnivores ate every last grain! :-)
Cook the rice. Chop the chilis, garlic and cilantro. Mix everything into the warm cooked rice. Chill for an hour or two. Eat. Enjoy.
(We deliberately went light on the garlic and chilis because of our audience, if we were making it just for ourselves we probably would have used hot chilis and more garlic and curry paste.)