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Mar. 22nd, 2012 07:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffIndian Rice with Potatoes and Mint (Hari Chatni Pollau)
1/2 tsp (2 ml) saffron threads
2 1/4 cups (560 ml) boiling water
4 cups (1 L) water
1 tsp (5 ml) salt
2 cups (500 ml) basmati or other long-grain rice, thoroughly rinsed
1/2 cup (125 ml) ghee
3 whole cloves
A 2-inch (5 cm) piece of cinnamon stick
2 medium potatoes, peeled and diced
2 Tbs (30 ml) coarsely chopped fresh mint leaves
2 Tbs (30 ml) finely chopped fresh ginger
1/2 cup (125 ml) plain yogurt
1/4 cup (60 ml) finely chopped cilantro (coriander leaves)
1/2 small onion, finely chopped
Combine the saffron and 1/4 cup (60 ml) boiling water in a small cup and allow to steep for 10 minutes. Combine the 4 cups (1 L) water and salt in a large pot and bring to a boil over high heat. Add the rice in a thin stream, stirring the water constantly. Boil gently for 5 minutes. Drain in a sieve and set the rice aside. Heat half the ghee in a heavy pot over high heat until it is very hot. Add the cloves and cinnamon stick and saute for 30 seconds. Add the potatoes and fry, stirring frequently, until golden on all sides, about 6 minutes. Remove from the heat and sprinkle the potatoes with half the mint and half the ginger. Spread half the rice on top, smoothing it flat. Combine the yogurt and saffron mixture and spread half over the rice. Sprinkle the rice with the remaining mint and ginger and the cilantro and onion. Top with the remaining rice and yogurt mixture. Carefully pour the remaining ghee and boiling water down the edges of the pot so as not to disturb the rice mixture. Bring to a boil, reduce the heat and simmer tightly covered until the rice is tender and the liquid has been absorbed, about 15 minutes. To serve, run the blade of a knife around the edge of the pot and invert onto a serving platter. Serves 6 to 8.
1/2 tsp (2 ml) saffron threads
2 1/4 cups (560 ml) boiling water
4 cups (1 L) water
1 tsp (5 ml) salt
2 cups (500 ml) basmati or other long-grain rice, thoroughly rinsed
1/2 cup (125 ml) ghee
3 whole cloves
A 2-inch (5 cm) piece of cinnamon stick
2 medium potatoes, peeled and diced
2 Tbs (30 ml) coarsely chopped fresh mint leaves
2 Tbs (30 ml) finely chopped fresh ginger
1/2 cup (125 ml) plain yogurt
1/4 cup (60 ml) finely chopped cilantro (coriander leaves)
1/2 small onion, finely chopped
Combine the saffron and 1/4 cup (60 ml) boiling water in a small cup and allow to steep for 10 minutes. Combine the 4 cups (1 L) water and salt in a large pot and bring to a boil over high heat. Add the rice in a thin stream, stirring the water constantly. Boil gently for 5 minutes. Drain in a sieve and set the rice aside. Heat half the ghee in a heavy pot over high heat until it is very hot. Add the cloves and cinnamon stick and saute for 30 seconds. Add the potatoes and fry, stirring frequently, until golden on all sides, about 6 minutes. Remove from the heat and sprinkle the potatoes with half the mint and half the ginger. Spread half the rice on top, smoothing it flat. Combine the yogurt and saffron mixture and spread half over the rice. Sprinkle the rice with the remaining mint and ginger and the cilantro and onion. Top with the remaining rice and yogurt mixture. Carefully pour the remaining ghee and boiling water down the edges of the pot so as not to disturb the rice mixture. Bring to a boil, reduce the heat and simmer tightly covered until the rice is tender and the liquid has been absorbed, about 15 minutes. To serve, run the blade of a knife around the edge of the pot and invert onto a serving platter. Serves 6 to 8.
