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,
Lentils and mango chutney.
- 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
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.
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