Sunday, August 12, 2018

RECIPE: Basmati Rice with Peas and Black Mustard Seeds

For the past two months I've been preparing meals for our farmers once a week.  Last week I made an Indian meal, and they requested some of the recipes.  (You can see a description of the meals I've prepared HERE.)

This recipe is from Madhur Jaffrey's excellent cookbook, An Invitation to Indian Cooking. It calls for chicken broth to cook the rice but because some of our farmers are vegetarian I used water.

Basmati Rice with Peas and Black Mustard Seeds
Serves 4-6

  • 2 T. ghee
  • 1/2 t. whole black mustard seeds
  • 2 c. basmati rice
  • 3 cups chicken broth or water
  • 1 t. salt
  • 1 c. shelled peas fresh or frozen (I used almost 2 cups)

In a 3-quart heavy-bottom pot, heat the oil on medium.  When hot, add the mustard seeds and wait until they begin to darken (10-20 seconds).  Add the rice and stir for a minute.  If you are using fresh peas, add them now.  Add the broth and salt and bring to a boil.  Cover and reduce the heat to low.  Cook for 25-30 minutes.

If you're using frozen peas, defrost them by placing in a colander and running under hot water.  Drain.  When the rice has cooked 25 minutes, lift the lid and quickly put the defrosted peas on top of the rice.  Cover and cook 5 more minutes.

To serve, mix the peas gently into the rice.

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