This is a very delicate rice and vegetable dish with lively colors and textures. The potato, peppers, zucchini, carrots and green beans must be fresh, but the green peas can be frozen. The mild seasoning allows the rich flavor of the vegetables to be the main feature...

This is a quick and easy recipe made with a fresh ginger-flavored stock known in Bengal as akhnir jhol . The rice is fried with the whole spices in ghee or vegetable oil, then cooked in the stock until tender. Vegetables, either fresh or frozen, are then folded into...

This is a delicate, mildly seasoned rice coming from the South Indian and Maharashtrian tradition, unique in its garnish of whole pan-fried stuffed eggplants. The special appeal of this recipe is in the tiny eggplants, only 2–3 inches (5–7.5 cm) long and weighing...

Golden brown cashews and butter-soft eggplant spears are embedded in this succulent rice dish. The eggplant spears are flavorful to the the core because they are first tossed in turmeric and salt. A freshly made dry-roasted spice powder complements the faintly nutlike...

Butter-soft cauliflower flowerets, delicately seasoned, are nestled in this succulent rice dish. For best results, take care to cut the buds and stalks uniformly; odd sizes do not cook evenly. The cauliflower is stir-fried until slightly golden. A coconut-yogurt...

A savory, eye-catching centerpiece, this rice pilaf is perfect for the buffet table or as an adaptable main dish for a light luncheon or dinner. It is rich with color, texture and flavor. Try it with Tomato Broth with Spicy Paparh Noodles, Glazed Carrots and...

Turmeric lends a glimmer of yellow to this rice dish. The herbs and seasonings are elusive, and they complement the basmati 's naturally nutty flavor. This is quick, easy and delicately flavored and goes nicely with any soup and salad. You could also try it with...

This simple way of steaming rice works equally well with either washed and drained basmati or unwashed American long-grain. By frying the rice in butter or ghee for a few minutes, you can keep the grains distinct, unsplit and fluffy. You may, of course, omit the...

Though rice is generally steamed in a tightly closed pan over direct heat, in this recipe I recommend a "double-steamed" procedure. Measured rice and water rest in a closed pan, which rests in a larger steamer pan. Steam surrounds the entire closed rice pan, producing...