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Steamed Turmeric and Red Peppercorn Basmati Rice |
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Serves: 4
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(Haldi kae Ooblae Chaval)
Category: Plain and Steamed Rice Dishes, Vegan
Makes 4 to 6 servings, or 4 cups
Not only is this dish eye-catching with its brilliant yellow color and flecks of red, it also makes for a great conversation piece because not many people think of adding something as simple as turmeric and peppercorns (both Indian culinary contributions to the world) to steamed rice.
Besides color, this dish offers many health benefits--turmeric is considered a natural antiseptic and overall digestive stimulant.
1 1/4 cups basmati rice, sorted and washed in 3 to 4 changes of water
2 1/3 cups water
1/4 teaspoon ground turmeric
1 teaspoon red or black peppercorns
5 black cardamom pods, crushed lightly to break the skin
1/2 teaspoon salt, or to taste
1 teaspoon dried mint leaves (or 1 tablespoon minced fresh)
1. In a medium bowl, soak the rice in the water, about 30 minutes.
2. Put the rice with the water it was soaking in, along with all the other ingredients (except the mint) in a medium saucepan 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, 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, garnish with the mint leaves, 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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