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Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds |
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Serves: 4 Print this Recipe(Adrak-Pudina Pullao) Category: Simple Herbs and Spices Pilafs, Vegan Makes 4 to 6 servings This is one of those delightfully light, yet impressive preparations that can be served any time you have access to fresh mint and ginger. Both flavors lend it what I refer to as the "tingle factor." 1 1/4 cups basmati rice, sorted and washed in 3 to 4 changes of water 2 1/3 cups water 2 teaspoons cumin seeds 2 tablespoons vegetable oil 1 small onion, cut in half lengthwise and thinly sliced 1 small potato (any kind), finely chopped 1 1/2 tablespoons peeled minced fresh ginger 2 tablespoons minced fresh mint leaves 1 fresh green chili pepper, such as serrano, minced with seeds 3/4 teaspoon salt, or to taste 1. In a medium bowl, soak the rice in the water, about 30 minutes. 2. Put the cumin seeds in a small skillet and roast, shaking the skillet, over medium heat until fragrant and a few shades darker, about 1 minute. Then coarsely crush the seeds with the back of a spoon and reserve. 3. Heat the oil in a large saucepan over medium-high heat and sauté the onion over medium heat until brown, about 7 minutes. Add the potato, ginger, half the mint, and the green chili pepper and cook, stirring, about 2 minutes. 4. Add the rice with the water it was soaking in, and the salt, and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, sprinkle the roasted cumin and the remaining mint leaves on top, 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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