Serves
4
For this
Rice recipe you need
1 cup rice,
cleaned and rinsed
2 to 3 tablespoons ghee
1 teaspoon fenugreek seeds
1 teaspoon black cumin seeds
2 cloves garlic, chopped
2 medium onions, chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 medium tomato, chopped
1 ¼ shelled fresh peas
½ cup cauliflower florets
2 large potatoes, peeled and cubed
2 cups water
1 teaspoon salt
Masala:
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod
Rice with
Basic massala Recipe
Soak the rice
in water to cover for 30 minutes; rinse
and pat dry.
In a saucepan,
heat the ghee over medium heat.
Add the fenugreek
seeds, cumin seeds, and garlic, and sauté
until the garlic is browned.
Add the onions
and cook until golden brown.
Add the turmeric,
coriander, and tomato, and cook over medium
heat until the ghee surfaces.
Add the rice
and stir for 2 minutes.
Add the peas,
cauliflower, and potatoes, and cook for
2 minutes.
Stir in water
and salt and bring to a boil.
Immediately
reduce the heat and stir in the masala.
Cover and simmer
for 30 to 40 minutes, or until the water
is absorbed by the rice.
Meanwhile, preheat the oven to 450 degrees
F.
Place the tightly covered pan in the oven
and turn off the heat.
Allow to sit
for 5 to 10 minutes to absorb excess moisture.
Background
information on this Rice with Basic Massala
recipe
Serve with
a raita, chutney, pickles, and pappadams |