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.



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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