Aug. 24th, 2013

nverland: (Monthly-August)
[personal profile] nverland
 photo image013.jpg


 photo SPICEDBASMATIRICEANDSWEETCORNPILAF.jpg

SPICED BASMATI RICE AND SWEET CORN PILAF
Time: 1 hour; yield: 6 generous servings.

2 cups basmati rice
4 tablespoons unsalted butter or ghee
2 teaspoons minced garlic
1 tablespoon grated ginger
1/2 teaspoon turmeric
Pinch saffron
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
8 whole cloves
1/2 teaspoon black peppercorns
2 cardamom pods
1 large onion, diced (about 2 cups)
3 cups fresh corn kernels (about 6 ears corn)
Salt
1 cup golden raisins
2 cups chicken broth or water
2 tablespoons chopped cilantro
2 tablespoons chopped scallions
1/4 cup roasted cashews (optional)

Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2 or 3 times, until water runs clear. Cover again with cold water and soak 20 minutes, then drain.

Melt 2 tablespoons butter or ghee in a heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes. Add remaining 2 tablespoons butter or ghee, the rice and the corn, and season with 1/2 teaspoon salt. Cook for 1 minute.

Add raisins and 2 cups broth or water and bring to a brisk simmer. Taste cooking liquid for salt and adjust if necessary.

Cover with tightfitting lid, turn heat to low and let cook 15 minutes. Let rest 10 to 15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions and cashews, if desired.

Serve with yogurt raita


YOGURT RAITA WITH CHILI AND MINT
Time: 20 minutes. Yield: 1 1/2 cups.

1 1/2 cups plain whole milk yogurt
1 teaspoon grated ginger
1 tablespoon finely diced red chili, like Fresno or red jalapeno
1/2 teaspoon salt
1 teaspoon vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped mint
Put yogurt in a bowl. Stir in ginger, diced chili and salt.
Put oil in a small skillet over medium heat. Add mustard and cumin seeds and let sizzle until seeds begin to pop, about 1 minute. Carefully stir hot contents of skillet into yogurt.

Add chopped mint, cover and let flavors mingle for at least 15 minutes. Raita may be prepared several hours before serving.
nverland: (Stills-Bean)
[personal profile] nverland
A reminder that challenge closes Friday August 30 at [livejournal.com profile] bean_stillness and [livejournal.com profile] viggo_stills.

GO HERE for Viggo

GO HERE for Sean

Profile

carols_stuff: rose (Default)
Carols Stuff

June 2017

S M T W T F S
    123
45678910
11121314151617
181920 21222324
252627282930 

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 19th, 2017 11:35 am
Powered by Dreamwidth Studios