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Basmati Rice With Garnishes
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The rice that is so favored by this interesting cuisine, basmati rice, really has no substitute as it has a rather rich and nutty flavor. You can find it in any Indian or Middle Eastern market.
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| What You Need: |
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1½ cups basmati rice
Kosher salt to taste, if desired
GARNISHES
½ cup dried onion flakes, toasted in a little oil in a medium-hot frying pan (It will take just a few minutes to get them golden brown.)
½ cup crisp fried okra
¼ cup toasted slivered almonds, pan-toasted in a little Ghee
¼ cup toasted cashew nuts, pan-toasted in a little ghee
¼ cup currants or raisins
1 12-inch piece silver foil (vark) (optional)
CRISP FRIED OKRA
¾ pound okra
5 tablespoons light vegetable oil
1 teaspoon lemon juice
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| How To Cook: |
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1. Wash the basmati rice thoroughly in several changes of water. Place the rice in a bowl. Add enough water to cover it by at least 1½ inches. Let the rice soak for ½ hour. Drain the rice and reserve.
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2. While the rice is soaking, bring 12 cups of salted water in a deep pot to a boil. Add the drained rice, stir, and bring to a second boil. Cook the rice for exactly 4 minutes.
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3. Drain the rice and lightly pack it into a 2- quart greased bowl. Invert on an attractive platter. Lightly press around the rice to shape it into a dome.
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4. Decorate the rice dome with any or all of the garnishes. To adorn with silver foil (vark), first peel off the top layer of paper.
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5. Lift the bottom sheet, with the silver foil still attached to it, and invert it over the rice at the center. Gently lift away the paper.
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CRISP FRIED OKRA:
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1. Wash the okra and wipe dry. Trim both ends and slice into very thin (1/8-inch to 3/16-inch) rounds.
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2. Heat the oil over high heat in a large frying pan. When it is very hot, add the okra in a single layer.
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3. Cook over medium heat, turning and tossing, until it is cooked and crispy brown, about 20 minutes.
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4. Sprinkle with lemon juice, mix, remove the okra with a slotted spoon, and drain on paper towels.
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