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Basmati and Wild Rice Pilaf with Roasted Nuts |
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Serves: 4 Print this Recipe(Junglee Pullao) Category: Other Grain Pilafs, Vegan Makes 4 to 6 servings This is a traditional recipe with a surprise--wild rice. Because wild rice takes a long time to soften, I first cook it separately and then together with the basmati rice to make this inspired dish 1/3 cup wild rice, sorted and washed in 3 to 4 changes of water 3 1/4 cups water 1 cup basmati rice, sorted and washed in 3 to 4 changes of water 1/4 cup coarsely broken raw peanuts, without red skin, dry-roasted 1/4 cup sliced raw almonds, dry-roasted 1 tablespoon white sesame seeds, dry-roasted __Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more. 1 to 2 tablespoons peanut oil 1 teaspoon cumin seeds 2 sticks cinnamon (1-inch each) 3 black cardamom pods, crushed lightly to break the skin 3 whole dried red chili peppers, such as chile de arbol 3 bay leaves 2 cloves fresh garlic (large), minced 1 teaspoon salt, or to taste 1. Place the wild rice in a medium saucepan, add 1 1\4 cups water, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook until the all the water is absorbed and the rice is soft, about 40 minutes. 2. Meanwhile, in a medium bowl, soak the basmati rice in the remaining 2 cups water about 30 minutes. In a small skillet, dry-roast the peanuts, almonds, and sesame seeds, roasting each separately because they cook at different rates. Then, mix them all together and save for garnish. 3. Heat the oil in a large saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the cinnamon, cardamom pods, and red chili peppers and cook, stirring; about 1 minute. 4. Add the bay leaves and the garlic and cook, stirring, another minute. Add the cooked wild rice, the basmati rice, plus all the water it was soaking in, and the salt and bring to a boil over high heat. Reduce the heat to lowest heat setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. (Do not stir the rice while it cooks.) Let the rice rest about 5 minutes. Transfer to a serving platter, gently mix in the roasted nuts and sesame seeds, with some of them visible as a garnish, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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