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Steamed Basmati Rice with Dry-Roasted Spices |
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Serves: 4
Print this Recipe
(Bhunae Masalae ke Ooblae Chaval)
Category: Plain and Steamed Rice Dishes, Vegan
Makes 4 to 6 servings
Dry-roasting allows the spices to release their essential oils and gives them a smoky aroma that eventually is infused into each grain of rice. As a result, this speckled rice dish, made with no added fat, tastes a lot richer than it actually is.
1 1/2 cups basmati rice, sorted and washed in 3 to 4 changes of water
2 3/4 cups water
1 1/2 teaspoons cumin seeds
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon saffron threads
5 to 7 green cardamom pods, crushed lightly to break the skin
1/2 teaspoon salt, or to taste
1/4 cup fiely chopped fresh cilantro, including soft stems
1. In a medium bowl, soak the rice in the water, about 30 minutes. Drain, saving the water in a bowl.
2. Put the cumin, black pepper, saffron, and cardamom pods in a medium saucepan and roast, stirring and shaking the pan, over medium-high heat until they are a few shades darker and highly fragrant, about 1 minute. Add the drained rice and continue to roast another 2 to 3 minutes, shaking the pan or turning the rice with a wooden spoon very carefully (washed rice tends to break easily).
3. Add the reserved rice-water 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, gently mix in the cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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