Serves: 4
Total Calories: 74

1 1/4 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 1/3 cups water
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon coarsely crushed fenugreek seeds
1 clove fresh garlic (large), minced
1 tablespoon ground coriander
1 1/2 cups shelled frozen soybeans
1 large tomato, finely chopped
1/4 teaspoon ground paprika
1/4 teaspoon Garam Masala
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
1 large red bell pepper, finely chopped

1. In a medium bowl, soak the rice in the water, about 30 minutes.

2. Heat the oil in a pressure cooker over medium-high heat and add the cumin, fenugreek seeds, and garlic they should sizzle upon contact with the hot oil. Quickly add the coriander, soybeans, tomato, paprika, garam masala, asafoetida, salt, and cook, stirring, until lightly roasted, 5 to 7 minutes.

3. Add the rice with the water it was soaking in, and the red bell pepper. Secure the lid, cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, transfer to a serving platter, fluff with a fork and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 74
Calories from Fat: 60

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