Fried cubes of fresh homemade cheese add succulent, moist chunks of flavor and nutrition in the form of protein ana calcium to this simple pilaf. The bell peppers and tomatoes add nuances of taste, texture and color, along with their own nutritional value. The result is a remarkably wholesome and elegant Sunday lunch rice dish that goes well with a cool yogurt salad such as Seasoned Potatoes in Smooth Yogurt and Griddle-Baked Sourdough Bread or Deep-Fried Buttermilk Whole Wheat Bread .
Preparation time (after assembling ingredients): 15 minutes
Cooking time: 35–40 minutes for white rice, 45–50 minutes for brown rice
Serves: 5 or 6
• 1 cup (95 g) Calmati or other brown basmati or long-grain white rice
• 2 medium-sized firm ripe tomatoes, quartered
• 2 teaspoons (10 ml) scraped, finely shredded or minced fresh ginger root
• 1½ teaspoons (7 ml) minced seeded hot green chilies (or as desired)
• 1–2 small cassia or bay leaves
• 6 black peppercorns
• 1½ cups (360 ml) water
• 2 tablespoons (30 ml) ghee or vegetable oil
• fresh panir cheese ( page 313 ) made from 4 cups (1 liter) milk, diced into ⅓-inch (1 cm) pieces (about 4 ounces/115 g)
• 1½ teaspoons (7 ml) cumin seeds
• 1 cup (240 ml) cored, seeded and chopped green or red bell peppers
• ½ teaspoon (2 ml) turmeric
• ½ teaspoon (2 ml) garam masala
• 1 teaspoon (5 ml) salt
• 2 tablespoons (30 ml) minced fresh parsley or coarsely chopped coriander
1. If basmati rice is used, clean, wash, soak and drain as explained on this blog.
2. Combine the tomatoes, ginger root, green chilies, cassia or bay leaves, peppercorns and water in a 1-quart/liter saucepan. Bring to a boil over high heat. Reduce the heat to moderately low, partially cover and gently boil for 10 minutes. Remove from the heat and force the liquid from the tomatoes and spices through a metal sieve into a bowl. Add enough water to make 1⅔–2 cups (400–480 ml) of tomato stock.
3. Put the ghee or oil in a 2-quart/liter nonstick saucepan over moderate to moderately high heat. When it is hot, add the panir cheese cubes and gently stir-fry until they are evenly browned on all sides. Remove the cubes with a slotted spoon and set them aside.
4. Drop the cumin seeds in and fry until richly browned. Stir in the bell pepper and sauté for 3–4 minutes.
5. Stir in the rice and fry for 2–3 minutes. Add all of the remaining ingredients, including the tomato stock, raise the heat to high and quickly bring the liquid to a full boil.
6. Reduce the heat to very low, cover and gently simmer, without stirring, for 30–40 minutes for brown rice or 20–25 minutes for white rice, or until the rice is tender and fluffy and all of the liquid has been absorbed. Remove from the heat and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up. Just before serving, remove the cover and fluff the piping-hot rice with a fork .
