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basmati

Indian Rice

The following rice is so simple, but filled with such wonderful flavor. The peas add a touch of natural sweetness and a wonderful pop of color to the staple grain. Sometimes I find myself wanting to make this recipe even when I’m not eating Indian food alongside it. And why not, right? For an Indian feast though, rice is an absolute must.  It’s the perfect instrument to sop up all of the flavors in many of the traditional creamy, stew-like dishes so that they don’t escape to the bottom of your plate. While this recipe can certainly stand on its own, the flavors are subtle in comparison to all of those full-bodied curries and won’t seem overpowering when paired with other dishes.

Up the nutritional value by swapping the white basmati for whole grain basmati if available. To make the switch, all you’ll need to do is add a little more water and increase the cooking time.

Indian Rice

Serves 6

-2 Cups white basmati rice
-Green cardamon pods, cracked open to give 1 1/2 tsp. seeds
-1 tsp. whole cumin seed
-1 Tbsp olive oil
-3/4 tsp. salt
-1 3/4 C water
-3/4 tsp. turmeric
-1 Cup frozen or fresh peas
Heat the oil in medium sauce pan and add cardamon & cumin seeds. Saute until seeds begin to pop.  Then add the rice and stir and saute until rice is fragrant (a minute or so).  Add salt and stir. Add water, and cover pan with lid.  When rice comes to a boil, reduce heat to low and simmer for 15 minutes.  Then add turmeric and stir rice a little with a fork. Add the peas, cover and continue cooking for another 5 minutes.  Turn off heat and let sit until ready to serve.  When ready to serve, stir peas into rice, place in serving bowl and enjoy.


March 22, 2011 By
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