Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: Serves 8
Inspired by a recipe from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni, in hot weather this rice begs to be served at room temperature. It is a foil for the rest of the menu, excellent with the cantaloupe, the raita, and the ribs.
From Lynne's Menu for Entertaining Inspired by Lee Bailey, July 2002
- 3 cups basmati or long-grain rice
- 3 to 4 tablespoons vegetable oil
- 2 teaspoons whole cumin seeds
- 1 teaspoon whole coriander seed
- 3 whole cloves
- 1 medium to large onion, chopped
- Salt and freshly ground black pepper
- One 2-inch ginger root, peeled and minced
- 1 teaspoon saffron threads soaked in 1/4 cup hot water
- 6 cups water
- 2 boiled medium-sized red-skin potatoes, cut into bite-sized pieces
- 3 cups coarsely chopped unshelled sugar snap peas
- 3 whole scallions, thinly sliced
- 1/4 cup fresh mint leaves, torn
- 1/2 cup fresh coriander leaves, torn
- 1. Wash rice in a strainer. Soak in cold water to cover 30 minutes.
- 2. In a 6-quart pot, heat oil over medium-high heat. Sauté the spices until cumin darkens. Stir in onion, sprinkling with salt and pepper. Cook until it begins to color. Blend in the ginger, saffron, water, and well-drained rice. Bring to a boil.
- 3. Lower heat to medium; partially cover and cook 8 to 12 minutes. Taste rice. It should be slightly underdone. Add salt if needed. Cover rice and let stand another 5 minutes or until just tender (it will finish cooking as it cools). Uncover, add potatoes and peas, and turn out onto a platter to cool. Just before serving toss lightly with the scallions, mint, and coriander, tasting for seasoning.