An Invitation to Indian Cooking - Madhur Jaffrey [85]
When using the broth, measure to make sure you have 2¼ cups. If a little less, add water to make 2¼ cups.
If broth is already salted, use only ½ teaspoon salt when adding spinach to rice and broth.
Serve as in preceding recipe.
Rice with frozen black-eyed peas
SERVES 4–6
10-ounce package frozen black-eyed peas
2 tablespoons vegetable oil
7 whole cloves
7 black peppercorns
2 cups long-grain rice
1 teaspoon garam masala
1 teaspoon salt
Either take out the package of frozen black-eyed peas an hour before cooking and defrost just enough so the peas separate, or cover with water in a pot, bring to boil, and simmer just until the peas separate. Drain.
In a 4-quart heavy-bottomed pot, heat oil over medium heat. When hot, add cloves and peppercorns and fry until they expand (10 to 20 seconds). Put in the rice and black-eyed peas and fry for 5 minutes. Add the garam masala, salt, and 3 cups water. Bring to a boil, cover, lower flame to very low, and leave for 35 minutes. Lift cover to see if rice is done. If not, cover and cook another 5 minutes. Turn flame off. Covered rice will stay warm 15 to 20 minutes.
To serve: Place on a warm platter, gently breaking lumps with back of large spoon. Garnish with Fried Onion Rings if desired, or serve plain.
For Western meals try serving this with pork or lamb roasts and chops. It is also good with roast duck. Or try it with a German or Polish sausage accompanied with grilled tomatoes and mustard or beet greens!
For an Indian meal, have it with Pork Chops Cooked with Whole Spices and Tamarind Juice. Serve some kind of yogurt dish with it.
Rice with yellow split peas
SERVES 4
½ cup yellow split peas
4 teaspoons salt
1 cup long-grain rice
2 tablespoons vegetable oil
½ teaspoon whole cumin seeds
2–4 small white boiling onions, peeled
3 tablespoons butter
Soak split peas in 1½ cups cold water and leave for an hour, then drain.
Bring 3 cups of water and 1 teaspoon salt to a boil. When the water is boiling rapidly, drain the split peas and put them in. Boil rapidly for 6 to 7 minutes, and drain.
In a 4-quart pot bring 12 cups of water and 3 teaspoons salt to a rolling boil, put in the drained rice, and boil rapidly for 5 minutes. Drain.
Preheat oven to 300°.
In a 3–4-quart flameproof and ovenproof dish, heat the oil over medium heat. When hot, put in the cumin seeds and fry for 10 to 20 seconds, until they begin to change color. Add the onions, rolling them around once, then add the drained rice and the drained split peas and fry for 2 to 3 minutes, stirring frequently.
Cut the butter into 3 patties and place on top of rice. Cut a sheet of aluminum foil 2 inches wider than the rim of the dish. Cover dish with it. Place the lid on top. Now crinkle the protruding aluminum around the edges to seal them. Place dish in oven for 45 to 60 minutes. Check after 45 minutes and leave longer only if not yet done.
To serve: Spoon out onto warm platter and serve with Kheema and Yogurt with Tiny Dumplings, or with any other meat and vegetable combination you like.
Leftover rice with mushrooms
SERVES 4
4 tablespoons vegetable oil
1 medium-sized onion, peeled and finely chopped
6–8 medium-sized mushrooms, cleaned and chopped (approximately ¼-inch squares)
½–1 fresh hot green chili, finely sliced (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 cups plain leftover cooked rice (with salt)
3–4 tablespoons canned beef broth, chicken broth, or water
¼ teaspoon salt (more as needed)
Heat oil in 10–12-inch skillet on medium flame. Add first the onions and mushrooms, frying and stirring continuously, then after 3 to 4 minutes the sliced green chili, after another minute the coriander and cumin, and finally the rice, breaking any lumps there may