HELP!!! Indian rice for tonight!

[kwormann]

I found a great recipe for rice to go with my chicken masala and indian sweet potaotes. It had cinnamon and nutmeg and I think peas in it....I lost it....does anyone have a good recipe of an Indian rice???

TIA

Kim

[kwormann]

Well, of course, as soon as I posted this, a lightening blot hit me and I remembered....it was on Food TV...here is the recipe....of course, if you have a beter one, I am always up for suggestions!


BASMATI RICE PILAF WITH INDIAN SPICES AND RAITA
Recipe Courtesy of Curtis Aikens
2 cups basmati rice
1 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
8 green cardamom pods
1 teaspoon crushed coriander seeds
1 cinnamon stick
8 cloves
1/2 teaspoon powdered ginger
4 cups water
1 bay leaf
Salt to taste
2 cups fresh green peas
Ground pepper

RAITA:
2 cups yogurt
1 cucumber, peeled, seeded and minced
3 tablespoons chopped mint, or to taste
3/4 teaspoon ground roasted cumin
1/4 teaspoon chili powder
Salt and pepper to taste

Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain.

In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and saute for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice.

Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered.

Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and salt and pepper.


Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.

Yield: 6 to 8 servings

[Gail]

I can't say that this rice is better than the rice you've listed above, which sounds very good, but it was fragrant and reminiscent of what I get at my neighborhood Indian restaurant. It also goes splendidly with the Chicken in Red Sweet Pepper Sauce which I posted some time ago. Too late for tonight, but for some other time, give it a try!

AROMATIC YELLOW RICE

Peelay chaaval

Serves 6

Long-grain or basmati rice (I use basmati) measured to the 450 ml (15 fl oz) level in a glass measuring jug
1.2 litres (2 pints) plus 600 ml (1 pint) water
1 1/4 teaspoons salt
3/4 teaspoon ground turmeric
3-4 cloves
2.5 cm (1 inch) cinnamon stick
3 bay leaves
3 tablespoons unsalted butter, cut into small pats

Put the rice in a bowl and wash in several changes of water. Drain. Pour 1.2 litres (2 pts) fresh water over the rice and let it soak for 30 minutes. Drain the rice in a sieve.
Combine the drained rice, 600 ml (1 pnt) water, salt, turmeric, cloves, cinnamon and bay leaves in a heavy pan and bring to a boil. Cover with a tight-fitting lid, turn heat to very, very low and cook for 25 minutes. Let the pan rest, covered and undisturbed, for 10 minutes.
Add the small pats of butter to the rice and mix them in very gently using a fork.
Remove the whole spices before serving.

(From: Madhur Jaffrey's Indian Cooking)

[This message has been edited by Gail (edited 01-27-2001).]

[SusanJoy]

I don't know if this is Indian per se - I suppose it is more Thai, but it is SO good and Very easy and I make it all the time when I am doing curries.

I cook basmati rice using coconut milk in place of the water (I said EASY) - cooking time the same, etc. Great with curry, thai dishes. Plain, re-heated after being in the freezer, We love this.

Susan