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What You Need:
(To Serve: 6 to 8)
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6 tablespoons ghee
1 cup finely chopped onions
4 teaspoons salt
2 cups imported basumati rice or other uncooked long-grain white rice, washed and drained (see Kesar Chaval)
2 cups fresh green string beans, washed, trimmed and cut into 2- inch lengths
2 medium-sized carrots, scraped and cut crosswise into 1/8-inch-thick rounds
1 medium-sized green pepper, cut in half lengthwise, seeded, deribbed and sliced lengthwise into paper-thin strips
1 medium-sized potato, peeled and, cut into ½-inch cubes
1 cup fresh green peas (about 1 pound unshelled), or substitute one 10-ounce package frozen peas, thoroughly defrosted
5 cups water
1 teaspoon garam masala
2 tablespoons finely chopped fresh coriander (cilantro)
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 3- to 4 - quart casserole, heat 4 tablespoons of the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the onions and salt and, stirring constantly, fry for 7 or 8 minutes, until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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2. Stir in the rice and, when the mixture is well combined, add the string beans, carrots, green pepper, potato, peas, garam masala and water. Stirring frequently, bring to a boil over high heat and boil for 5 minutes, then reduce the heat to moderate.
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3. Cover the pan with a sheet of foil, crimping the edges to hold it firmly in place. Set the lid on top and cook for 20 minutes, or until the rice and vegetables are tender and all the liquid in the pan has been absorbed.
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4. Taste for seasoning. To serve, mound the rice on a heated platter and sprinkle the top with the remaining 2 tablespoons of ghee and the coriander.
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