Crispy Rice Salad with Cucumbers and Herbs

The Very Excellent Dressing:
A 1/2-inch knob of fresh ginger
1 clove garlic
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 cup + 2 tablespoons avocado oil or another neutral oil
1/4 cup lime juice (from 3-4 small limes)
2 tablespoons brown sugar
2 teaspoons chili crisp
 
Crispy Rice Salad:
2 cups cooked jasmine rice
2 tablespoons avocado oil
2 teaspoons red curry paste
2 teaspoons cornstarch (optional)
Half an English cucumber, thinly sliced (about 1 cup)
1 shallot, thinly sliced or minced (about 1/4 cup)
1 bunch cilantro, roughly chopped (about 1/2 cup)
1 bunch mint, roughly chopped or torn (about 1/4 cup)
1/2 cup chopped peanuts
Chili crisp to taste
 
For the dressing:
Blitz everything in a blender or food processor.
 
For the crispy rice:
Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again. Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 F for 7-9 minutes, until golden and crisped.
 
Break the crispy rice apart into little chunks. Toss with about half of the dressing and however many veggies you want. Garnish with some peanuts and chili crisp.
 
Serves 2.
 
From Pinch of Yum blog

Caribbean Rice and Beans (or Peas)

300 grams basmati rice
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey

2 14- or 19-ounce cans of red kidney beans, rinsed and drained
1 14-ounce can of coconut milk
1 cup water
Chopped cilantro, to garnish

Mango and Ginger Salsa

Rince the rice until the water runs clear, and then place it in a large saucepan with a tight-fitting lid.  Add the onion, garlic, thyme, salt, pepper, honey, kidney beans, coconut milk, and water. Cover with the lid and bring to a boil, then reduce the heat to low and gently cook until the rice is tender, adding more water if necessary. Serve garnished with chopped cilantro and Mango and Ginger Salsa.

Serves 4-6.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott

Cilantro Lime Rice (from Chipotle)

2 cups basmati rice, unrinsed
1 bay leaf
Salt
1 teaspoon olive oil, optional
2 tablespoons fresh cilantro, minced
2 tablespoons fresh lime juice, from 1-2 limes
2 tablespoons fresh lemon juice, from 1-2 lemons
 
To cook basmati rice on the stove top:
Bring 8 cups water to a boil in a large pot.  Add rice, bay leaf, and salt to taste (around 2 teaspoons).  Stir and return to a boil.  Boil uncovered for 10 to 12 minutes.
 
Remove bay leaf.  Using a fine mesh strainer, drain rice and rinse with hot water.  Pour into a large bowl.  Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (around an additional 1/4 teaspoon).  Serve hot or at room temperature.
 
To cook in a rice-cooker:
Add rice, water (according to manufacturer's instructions), bay leaf, salt (around 1 teaspoon), and oil if using.  Cook according to manufacturer's instructions.  When the rice is finished, remove bay leaf.  Stir in cilantro, lime juice, and lemon juice.  Add more salt to taste (around 1/4 teaspoon).  Serve hot or at room temperature.
 
Serves 12 (makes about 6 cups).
 
From CulinaryHill.com

Winter Pulau with Beetroot and Cauliflower

300 grams basmati rice
2 1/2 teaspoons garam masala
Canola oil
Salt
600 grams cauliflower (half a big one), broken into bite-size florets
400 grams raw beetroot, peeled and cut into half-inch cubes
300 grams rutabaga (half a small one), or substitute parsnips or carrots, peeled and cut into half-inch cubes
1 1/4 cups coconut milk
6 cloves of garlic, peeled and roughly chopped
3/4-inch piece of ginger, peeled and roughly chopped
1 green chilli
1 teaspoon ground turmeric
1 large onion, finely sliced
2 handfuls of pomegranate seeds, to top (optional)

Preheat the oven to 425°F.  Wash the rice in a few changes of cold water until the water runs clear, then leave to soak in cold water.
 
In a large bowl, mix the garam masala, 5 tablespoons oil, and 3/4 teaspoon of salt.  Add the vegetables to the bowl and toss to coat.  Spread the vegetables in a single layer on two baking sheets.  Roast for 25 to 30 minutes, until tender and caramelized in places.
 
While the vegetables are cooking, make the sauce for the rice.  Put the coconut milk into a blender with the garlic, ginger, chilli, turmeric and 3/4 teaspoon of salt, then blend until smooth.
 
In a large pan with a tight-fitting lid, heat 2 tablespoons of oil on a medium heat.  Fry the onion for 10 minutes, then add the coconut sauce and cook for 8 minutes, stirring frequently.  Add the drained rice with 1 3/4 cups of freshly boiled water, and bring to the boil.  Put on the lid, turn the heat down to a whisper and cook for 20 minutes, until the rice is cooked through.  Take off the heat, fold through the vegetables, pop the lid back on and leave to steam for 10 minutes.  Sprinkle with the pomegranate seeds, if using.
 
Serves 4.
 
From East by Meera Sodha

Sticky Rice with Mango

1 1/2 cups glutinous (sweet) rice

1 1/3 cups well-stirred canned unsweetened coconut milk, divided

1/3 cup plus 3 tablespoons sugar, divided

1/4 teaspoon salt

1 tablespoon sesame seeds, toasted lightly, or black sesame seeds

1 large mango, peeled, pitted, and cut into thin slices (at least 24)

In a bowl, wash rice well in several changes of cold water until water is clear.  Soak rice in cold water to cover for several hours or overnight.

Drain rice well in a sieve.  Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat.  Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut milk mixture.  Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed.  Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Serves 6.

From Gourmet via Epicurious

Peruvian Beans and Rice (Tacu Tacu)

Salsa Criolla
1/2 small red onion, thinly sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon aji amarillo paste (or 1 teaspoon Tabasco or other pepper sauce)
1/4 teaspoon kosher salt

Tacu Tacu
3 tablespoons vegetable oil
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon aji amarillo (chili) paste (or 2 teaspoons Tabasco or other pepper sauce)
2 cups cooked or canned canary (Peruano) beans, pinto beans, or kidney beans, drained and rinsed
1 cup cold (preferably day-old) cooked white rice
1 tablespoon chopped fresh flat leaf parsley leaves
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
1 lime, cut into wedges

Make the salsa:
In a medium bowl, combine the onion with enough cold water to cover, and let sit for at least 10 minutes, then drain.  Toss with the cilantro, lime juice, chili paste/sauce, and salt.

Make the tacu tacu:
In a 10-inch nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering.  Stir in the onion and garlic and cook, stirring, until lightly browned, 5 to 6 minutes.  Stir in the salt and chili paste/sauce, and scrape the mixture into the bowl of a food processor.  Wipe out the skillet.

Add 1 cup of the beans to the food processor and puree briefly until mostly smooth but still chunky.  Scrape the mixture into a large bowl.  Add the remaining 1 cup beans (left whole), rice, parsley, and oregano to the bowl and stir to thoroughly combine.  Taste, and add more salt if needed.

Return the skillet to medium heat and pour in another 1 tablespoon oil.  Add the rice-and-bean mixture and use a spatula to spread it around evenly and lightly pack it down.  Cook until deeply browned on the bottom, about 7 minutes.  Remove from the heat, invert a plate (preferably with no rim) on top of the skillet, and carefully flip both over to land the bean-and-rice cake bottom-side up onto the plate.  Return the skillet to medium heat, pour in the remaining 1 tablespoon oil, and slide the cake back into the skillet.  Cook for another 7 minutes, or until deeply browned on the other side, then invert the plate and flip the skillet over again to land the cake onto the plate.  If the cake cracks or breaks apart, just pat it back together.

Top with the salsa and serve with lime wedges.

Serves 2-4.

From the Washington Post, adapted from Cool Beans by Joe Yonan

Falafel Naan Wraps with Golden Rice and Yogurt Sauce

For golden rice:

2 tablespoons salted butter

1/2 teaspoon ground turmeric

1 pinch crushed red pepper flakes

1 cup long grain or basmati rice

For falafel:

1 cup chopped veggies, such as carrots, cauliflower, or broccoli

1 can (16 ounces) chickpeas, drained + rinsed

1/2 cup all-purpose flour (use a gluten-free flour, if needed)

1/4 cup raw sesame seeds

2 cloves garlic, grated

1 teaspoon ground cumin

1/4 cup fresh cilantro, parsley, or oregano

Kosher salt and black pepper

Canola or vegetable oil, for frying

For yogurt sauce:

1/2 cup plain Greek yogurt

2 teaspoons honey

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1/4 cup fresh parsley chopped

1 clove garlic, grated (use 2 if you love garlic)

6 fresh naan or pitas, warmed

Shredded lettuce, cucumbers, and harissa sauce, for serving

To make the rice:

Melt the butter with turmeric, and crushed red pepper flakes in a medium pot over high heat.  Add the rice and toss to coat.  Stir in 2 cups water and a pinch of salt and bring to a boil.  Place the lid on the pot and turn the heat down to the lowest setting possible.  Allow the rice to cook 15 minutes on low and then turn the heat off completely.  Let the rice sit, covered, for another 10 minutes (don't take any peeks inside!).  Fluff the rice with a fork.

To make the falafel:

Add the veggies to the bowl of a food processor and pulse until finely chopped.  Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper.  Pulse until the mixture is combined and mostly smooth.  Roll the dough into rounded teaspoon-size balls.

Add a few inches of oil to the bottom of a heavy pot.  Heat to 375 degrees F.  Fry the balls for 2-3 minutes or until golden and cooked through.  Drain onto paper towels and then sprinkle lightly with salt.

To make the yogurt sauce:

Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce.  Taste and season with salt.

To assemble:

Stuff the rice into the wraps and top with lettuce, falafels, and cucumber.  Drizzle the yogurt sauce and harissa over the falafels.  Enjoy!

Serves 6.

From Half-Baked Harvest blog, with very minor changes

Rice and Vegetable Aash with Lentils

Olive oil for frying
2 large white or yellow onions, very finely diced
1 2/3 cups finely chopped flat-leaf parsley
2 cups finely chopped fresh cilantro
5 large garlic cloves, crushed
3 teaspoons unsweetened tamarind paste
2 teaspoons paprika
3 tablespoons tomato paste
1/3 cup butter
1 heaped tablespoon all-purpose flour
1 quart vegetable stock
1 quart cold water
1/2 cup basmati rice
1/2 cup uncooked French green/Puy lentils
Sea salt flakes and freshly ground black pepper

Garnish:
1 small pack/about 1 ounce dill, finely chopped
1 bunch scallions, thinly sliced

Place a large saucepan over medium heat.  Pour in enough olive oil to coat the bottom of the pan.  Add the onion and cook for a few minutes until softened and translucent, without browning.

Add the fresh herbs and cook them down for a few minutes, until they are completely wilted and resemble cooked spinach.  Stir in the garlic and cook for a few more minutes until soft and translucent without browning.

Add the tamarind, paprika, tomato paste, and butter to the pan, stirring them in to combine.  Then add the flour and mix well.  Let this fry for a few minutes, then pour in the stock and the cold water and season generously with salt and pepper.

Bring the contents of the saucepan to a rolling boil, then stir in the rice and lentils.  Reduce the heat and simmer uncovered for 25 to 30 minutes, or until the rice and lentils are cooked.  If the soup seems too thick, add boiling water (up to 1 1/4 cups), a little at a time, until you reach the desired consistency.  Taste and adjust the seasoning to taste, then serve immediately (it will continue to absorb more liquid if left to stand), scattered with the dill and sliced scallions.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor changes

Gardeners' Pulau

300 grams (10.5 ounces) basmati rice
450 ml (about 2 cups) vegetable stock
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 cinnamon stick (about 4 cm/1.5 inch)
2 large onions, finely sliced
3 cm (1.2 inch) ginger, peeled and grated
4 cloves of garlic, crushed
2 green chilies, finely sliced
400 grams (14 ounces) broccoli florets
200 grams (7 ounces) zucchini, sliced
400 grams (14 ounces) peas, fresh or defrosted
1 teaspoon ground black pepper
1 1/2 teaspoons salt, or to taste
10 grams fresh dill
10 grams fresh mint leaves
Lemon wedges, to serve

Wash the rice in a few changes of cold water until the water runs clear, then leave to soak for 20 minutes, or in warm water for 10 minutes if you can't wait that long.  

When the rice has soaked, heat the vegetable stock in a deep lidded saucepan.  Drain the rice, then add to the stock and bring to boil.  Cook for 2 minutes, then cover with the lid, turn the heat down, and simmer for 10 minutes.  Turn the heat off and leave to rest and steam.

Put the oil into a large lidded pan over medium heat and, when hot, add the cumin seeds and cinnamon stick.  Leave to sizzle until fragrant, then add the onions.  Cook for 6 to 8 minutes, until the onions are translucent and softening but not yet colored, then add the ginger, garlic, and green chilies, and cook for another 5 minutes, stirring occasionally. 

Add the broccoli florets to the pan, stir to mix, then add 5 tablespoons of water and cover immediately so the broccoli can steam through.  After 2 minutes, add the zucchini and a few more tablespoons water, and after another couple of minutes, add the peas, black pepper, and salt.  Cook for another minute or two, then take the mixture off the heat and fold in the rice.  Break the clumps of rice delicately with your hands if necessary.

Once the greens and rice are mixed, check the salt, then transfer to a serving dish.  Tear up the herbs and sprinkle over.  Serve with wedges of lemon and yogurt or a raita.

Serves 4 to 6 as a main course.

From Fresh India by Meera Sodha, with minor change

How to Cook Perfect Basmati Rice

Tips for perfect basmati rice:

Rinse the rice for a few minutes.  The water does not need to run perfectly clear but rinsing helps get rid of starch that can make your rice sticky.

Add salt to the rice in the pot, before pouring in the water.  This helps the salt absorb into the rice grains.  Do not add salt after the rice is cooked, as your rice can taste overly salty.

Pour boiling water over top of the rice in the pot, which helps you keep track of the exact quantity of water, and there is no loss of water due to evaporation in the pot.

Use a tight fitting lid, or ideally, use aluminum foil, crimped tightly over the top of the pot to make a good seal, so that steam doesn't escape. The tightly covered pot lets the rice steam perfectly, and the method consistently yields long, separate, perfectly steamed fluffy grains of rice.

For about 5 cups cooked rice:

2 cups basmati rice (500 ml)

3 cups boiling water (750 ml)

Salt to taste (about 1/8 teaspoon per cup of rice)

Rinse the rice: Using a strainer, rinse the rice under cold, running water.

Soak the rice (optional): Place the rice in a large bowlful of cold water, and let it soak for 30 minutes to an hour.  You can skip this step, but it helps make softer rice.

Transfer rice to a heavy-based sauce pot with lid (ideally a 2 quart pot for 2 cups uncooked rice).  If you've been soaking the rice, drain it well. Transfer it to the sauce pot with a pinch of salt.

Pour boiling water over the rice: Boil water in a kettle or pot, measure out 3 cups of boiling water and pour over the rice.

Bring to a simmer, then cover with foil and the lid: Set the pot over medium-high heat. When the water starts boiling and steaming again, cover the pot tightly with aluminum foil, crimping the edges around the rim of the pot (so that no steam escapes), and then place the lid on top.

Reduce heat and cook the rice: Turn down the heat to just above it's lowest setting and let the rice cook for 15 minutes undisturbed.

Remove from heat and steam for 5 minutes: After 15 minutes, remove the pot from heat. With the lid still on (no peeking!), let the rice steam another 5 minutes.

Fluff the rice and serve: Uncover the rice, fluff it up with a fork and serve.

From TheKitchn.com

Squash and Paneer Biryani in Filo

Marinade for vegetables

150 grams plain yogurt

75 ml cream

2 jalapenos

1 onion

1/2 bunch fresh coriander, chopped

1 1/2 inch piece fresh ginger, minced

2-3 garlic cloves, minced

2 tablespoons vegetable oil

1/2 teaspoon red chili powder

1 teaspoon ground turmeric

1 teaspoon garam masala

1/2 teaspoon nutmeg

Juice of 1 lemon

1 teaspoon salt

1 teaspoon sugar

Puree all ingredients together.

Vegetables

1 butternut squash, peeled, seeded, cut into 1/2-inch dice

1 onion, thinly sliced

Stir the vegetables into the marinade and marinate for about an hour.  Heat oven to 400° F.

Drain vegetables as much as possible, reserving the marinade.  Spread vegetables in an oiled baking pan and roast until softened and lightly browned, about 30 minutes.

Rice

1 cup basmati rice, washed well, then soaked for 20 to 30 minutes

4 cloves

4 green cardamom pods

1 3-inch cinnamon stick

2 bay leaves

Bring the drained rice and whole spices to a boil in salted water to cover by 1 ½ to 1 ½ inches.  Simmer for 4 to 6 minutes, until just done.  Drain the water, return the rice to the heat, allow excess moisture to evaporate for 10 seconds, then set aside. 

Paneer

Fry cubes of paneer until golden brown.  Boil water, add salt, and soak the fried paneer in the water immediately after frying.

Saffron milk

3 tablespoons whole milk

Pinch of saffron strands

Few drops kewra (optional)

Heat the milk and add the saffron, and kewra if using, then set aside.

Vegetable and paneer filling

1 onion, thinly sliced

Reserved marinade

Roasted vegetables

Fried, soaked paneer

Golden raisins, plumped in boiling water

Cook the onion slowly until golden brown.  Add the marinade liquid.  Cook for a few minutes.  Stir in the roasted vegetables, paneer, and raisins.

Assembly!

4+ sheets filo dough, thawed and kept under a damp dish cloth until use

Melted ghee

1 tablespoon butter, cut into cubes

Reduce oven heat to 350° F.

Oil a 9- or 10-inch springform pan.  Lay one sheet filo over the pan and work it down into the bottom, allowing the extra to hang over one side.  Brush it gently with a little melted ghee.  Lay the next sheet of filo just overlapping the first and covering a further bit of the pan, and oil the same way.  Repeat with remaining sheets of filo.

Spread half the rice across the filo-sheeted pan.  Season lightly and drizzle with saffron milk.  Spoon in the vegetables, then add the remaining rice.  Again season lightly and drizzle with saffron milk.  Evenly dot with cubes of butter.

Fold the overhanging filo over the middle and brush with ghee.  Wrap bottom of pan with tinfoil to prevent leaks.  Bake for about 30 minutes, or until filo is browned.

Serves 8-10.

Recipe by me, scavenged from about 10 other recipes!

Asparagus, Leek, and Mushroom Risotto

3 tablespoon vegetable oil, divided

1 pound crimini mushrooms, sliced thinly

1 leek, white and light green part only, well washed and chopped

1 cup Arborio rice

1/4 cup dry white wine

6 cups chicken or vegetable stock

1/4 cup heavy cream

1/2 cup Parmesan cheese, grated

Salt and pepper to taste

1 pound asparagus, sliced 1/4 inch thick diagonally

Heat chicken stock in a small saucepan over low heat; keep warm.

In a Dutch oven or heavy-bottom pot, place 1 tablespoon of oil and heat on medium high.  Add mushrooms, salt and pepper.  Sauté until golden brown, about 5 to 7 minutes.  Remove from pan and set aside.

In the same pot, heat another tablespoon of oil and add leeks.  Cook until soft, about 5 to 7 minutes.  Add rice.  Stir constantly and cook until translucent, about 3 minutes.  Add wine and cook until liquid evaporates.

Add stock one to two ladles-full at a time.  Stir constantly until liquid is absorbed.  Repeat until all liquid is gone.  Once liquid is gone, check by tasting a grain to see if it is fully cooked.  If it’s not fully cooked, continue to add more stock, one to two ladles at a time.

Once rice is cooked, pour in cream, Parmesan cheese, salt and pepper to taste.  Mix well.  Return mushrooms to the risotto.  Mix well, and keep warm.

In a separate sauté pan, heat a tablespoon of oil.  Add asparagus and cook for about 2 to 3 minutes or until tender but still crispy.  Add salt and pepper to taste.  Add asparagus to the risotto and mix well.

Serves 6.

From BeMindfulBeHuman blog

Spicy Chicken and Rice Flu Chaser Soup

12 to 20 whole cloves garlic, peeled
1 1/2 cups olive oil
1 large onion, peeled and diced
4 large carrots, peeled and diced
3 ribs celery, diced
8 cups chicken stock
4 skinless chicken thighs
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons dried mint leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 bay leaves
3/4 cup uncooked basmati, jasmine, or white rice
2 tablespoons chopped fresh basil
Salt to taste

Heat the oven to 375 F.  Place the garlic cloves in a small, ovenproof casserole.  Pour the olive oil over the garlic to cover.  Bake for 45 minutes, or until the garlic is soft, brown, and caramelized. Strain the oil and set aside for use in other recipes, reserving 2 tablespoons for this recipe.  Mash the garlic cloves and set aside.

In a soup pot, heat 2 tablespoons reserved garlic oil. Add the onion, carrots, and celery, and saute gently over medium heat for about 10 minutes, or until onions are translucent and slightly golden brown. Add the chicken stock, then the chicken thighs.  Bring to a boil over medium-high heat.  Add the mashed, roasted garlic, lemon juice, lemon zest, mint, cinnamon, cayenne, and bay leaves.  Reduce heat to medium and simmer for 30 minutes.  

Remove chicken carefully from the pot.  Set aside to cool.  Meanwhile, add rice to soup and continue cooking for 20 minutes.  

When chicken is cool enough to handle, shred or dice it.  Return the meat to the soup and cook for 5 more minutes.  Taste the soup, adding more lemon juice or salt as needed.  Remove the bay leaves.  Add the chopped basil and serve.

Makes 6 to 8 servings.

From New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein, with a few changes

Pulau with Paneer and Bell Peppers

1 cup basmati rice
1 1/2 cups vegetable stock
2 teaspoons peeled, minced fresh ginger root
1 1/2 teaspoons seeded, minced hot green chilies
2 bay leaves
6 black peppercorns
2 tablespoons ghee or vegetable oil
Fresh paneer, made from 4 cups milk, diced into 1/3-inch pieces
1 1/2 teaspoons cumin seeds
1 cup cored, seeded, and chopped bell peppers
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon salt
1 cup fresh or frozen peas (defrost frozen peas by running them under hot water)
1 onion, thinly sliced
2 tablespoons coarsely chopped coriander

Wash basmati rice with several changes of cold water, then soak for 10 minutes in warm water.  Drain rice in a strainer and dry the rice for 15 minutes before cooking.

Combine the stock, ginger root, green chilies, bay leaves, and peppercorns in a small saucepan.  Bring to a boil over high heat.  Reduce the heat to moderately low, partially cover, and gently boil for 10 minutes.  Remove from the heat and force the liquid through a sieve into a bowl.  Add enough stock to make 2 cups liquid.

Put the ghee or oil in a medium pan over moderate heat.  When ghee is hot, add the paneer cubes and gently stir-fry until they are evenly browned on all sides.  Remove the cubes with a slotted spoon and set them aside.

Drop the cumin seeds into the hot ghee and fry until richly browned.  Stir in the bell pepper and saute for 3-4 minutes.  Stir in the rice, and fry for 2-3 minutes.  Add the spices and salt, the peas, and the stock, then raise the heat to high and quickly bring the liquid to a full boil.

Reduce the heat to very low, cover and gently simmer, without stirring, for 20-25 minutes, or until the rice is tender and fluffy and all of the liquid has been absorbed.  

While the rice is cooking, fry the sliced onions in a very small amount of oil over low heat until well-browned.

Remove rice from the heat and let it sit, covered, for 5 minutes, to allow the grains to firm up.  Just before serving, remove the cover and fluff the rice with a fork.  Garnish with the fried onions and coriander.

Serves 5 or 6.

From Lord Krishna's Cuisine by Yamuna Devi, with a few changes

Lamb Biryani

2 pounds 4 ounces boneless lamb leg or shoulder, cut into 1-inch cubes

Marinade:

3 inch piece of ginger, grated

2 garlic cloves, crushed

2 tablespoons garam masala

1/2 teaspoon chilli powder

1/2 teaspoon ground turmeric
1 teaspoon salt

4 green chillies, finely chopped 

2/3 cup chopped cilantro leaves 

1/4 cup chopped mint leaves

1 cup plain yogurt

2 1/2 cups basmati rice

1/2 teaspoon saffron strands

2 tablespoons hot milk

1/2 cup oil

4 1/2 ounces ghee or unsalted butter

4 onions, thinly sliced

1/2 cup plain yogurt

1 1/3 cups wholewheat flour

1 teaspoon salt

Mix the lamb in a bowl with the marinade ingredients.  Cover and marinate in refrigerator overnight.

Wash the rice in a sieve under cold running water until the water from the rice runs clear.  Place in a bowl, add water to cover, and soak for 1 to 4 hours.

Soak saffron strands in hot milk.

Heat the oven to 425°F.

Heat oil and ghee or butter in a heavy-based pot, add the onion, and fry for 10 minutes or until golden.  Drain through a sieve, reserving the oil and ghee.  

Remove the lamb from the marinade, reserving the marinade, and fry in batches in a little of the oil and ghee until browned, reserving 2 tablespoons of the oil and ghee mixture.  Put browned lamb in pot with onion, remaining marinade, and additional 1/2 cup yogurt. Cook over low heat for 30-40 minutes, or until the lamb is tender.  Season with additional salt if needed to taste.

In a separate saucepan, boil enough water to cover the rice.  Drain the rice and add it to the pan.  Return the water to the boil, cook the rice for 5 minutes, then drain well and spread the rice evenly over the meat in the large pot.  Pour reserved 2 tablespoons of the oil/ghee over the rice and then drizzle with the saffron and milk.

To make the sealing dough: make a dough by mixing the flour and salt with a little water.  Roll the dough into a sausage shape and use it to seal the lid onto the rim of the pot, pressing it along the rim where the lid meets the pot.  Put the pot over high heat for 5 minutes to bring the contents to the boil, then transfer it to the oven for 40 minutes.  Remove the pot from the oven and break the seal of dough.

Serves 6. 

From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah, with changes

Wild Rice Pudding with Caramel Sauce

1/2 cup wild rice (wehani, if available)
10 cups whole milk
Seeds of one split and scraped vanilla bean
1 1/2 cups sugar
1 cup basmati rice
1/2 cup golden raisins
1 large egg
2 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

2 cups Caramel Sauce (optional)

In a medium saucepan over high heat, bring 5 cups of water to a boil.  Add the wild rice, reduce the heat to medium, and simmer until rice is tender, about 40 minutes.  Drain if necessary and reserve.

In a large saucepan over high heat, bring the milk to a boil with the vanilla seeds and the sugar.  Add the basmati rice.  Reduce the heat to medium, cover, and simmer for 1 hour, or until tender and creamy.  Add the wild rice and the raisins and cook for 10 minutes more, stirring.

In a mixing bowl, lightly whisk the egg, egg yolks, vanilla extract and spices until blended.  Whisk in a little of the hot rice to warm the mixture, then pour the egg mixture into the remaining hot rice.  Cook, stirring, over low heat for 3 minutes.  (Cool and refrigerate, covered, up to 1 day ahead.)

Serve topped with caramel sauce, if desired.

Makes 8 to 10 servings.

From Bold American Food by Bobby Flay, with minor changes

Wild Rice and Parsnip Fritters

150 g (5 ounces) cooked wehani rice  (about 100 g (3 ½ ounces) raw rice)

1 onion, finely chopped
2 garlic cloves, finely chopped 

1 teaspoon fennel seeds                                                           

120 g (4 ounces) parsnip, grated (about 1 fat one) 

3 eggs                                                                             

50 mls milk  (almost 1/4 cup)                                                                 

50 mls yogurt     (almost 1/4 cup)

100 g (3 ½ ounces) flour

1/4 teaspoon nutmeg

1 teaspoon dried dill                                                                               

1 teasoon Dijon mustard

Salt and pepper

Chopped parsley, fresh dill, or fennel

2 teaspoons baking powder

Cook rice in rice cooker.  (Alternately, add water in a 2:1 ratio to rice (a bit less than a cup of water, or 200 mls, to 100 g rice) in a heavy saucepan.   Bring them to a boil together then simmer, covered, for 50-60 minutes at a very low heat.  Ideally, all the water will be gone and the rice will be perfectly cooked.)

Cook the onion, garlic, and fennel seeds in a little oil for a few minutes, then add the grated parsnip and continue cooking for a few minutes more, but don’t allow the parsnip to cook more than a little. 

Whisk the eggs, milk, and yogurt together, then whisk these into the flour with the nutmeg, dill, and mustard, to get a thick batter.  Stir in the cooked vegetables and the cooked wild rice.  Season well with salt and pepper, and add chopped parsley, dill, or fennel as desired. 

Add the baking powder just before beginning to fry the fritters.

In a wide frying pan, heat oil to a low, steady temperature, then drop in tablespoons of the batter – as many as the pan will take, as they won’t spread.  Cook for a few minutes, then flip each one over to cook the other side. You may need to flip them a few times, until they are lightly browned and firm to the touch.  They should take about 8 minutes to cook through.  Keep the cooked fritters warm in the oven will frying the remainder.  

Serves 4.

From The Cafe Paradiso Cookbook by Denis Cotter