Indian Rice with Vegetables
From Madhur Jaffrey's Indian Cooking, by Madhur Jaffrey,
Barron's, Woodbury, NY, 1983. ISBN 0-8120-2700-0.
This is a good dish and a favorite of Katie's. We
often make an easy meal of this,
Red
Lentils and mango chutney.
Ingredients
- 2 cups long-grain rice
- 1 medium potato, peeled
- 1/2 medium carrot, peeled
- 12--16 fresh green beans
- 4 tablespoons oil
- 1 teaspoon whole cumin seeds
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground coriander seeds
- 1/8 teaspoon cayenne
- 1/2 fresh hot green chili, finely chopped
- 2 tablespoons very finely chopped fresh coriander
- 1/2 teaspoon peeled and very finely grated ginger
- 1 clove minced garlic
- 2 2/3 cups water
Directions
Put the rice into a bowl and wash in several changes of water.
Drain. Add 5 cups water and leave to soak for 30 minutes.
Drain and leave in a sieve for 20 minutes.
Cut the potato and carrot into 1/4 inch dice. Trim the
green beans and cut, crosswise, at 1/4 inch intervals.
Heat the oil in a heavy pot over a medium heat. When hot, put
in the cumin seed. Let them sizzle for 5-6 seconds. Now put
in the potato, carrot, and green beans. Stir and saute
for a minute. Turn the heat to medium-low and add the drained
rice, salt, turmeric, ground cumin, ground coriander, cayenne,
green chili, fresh coriander, ginger, and garlic. Stir and saute
the rice for 2-3 minutes. Add the water and bring to
a boil. Cover very tightly, turn heat to very, very low, and
cook for 25 minutes. Turn off the heat and let the pot sit,
covered and undisturbed, for another 10 minutes.
Jim Plank
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