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 the pilaf. The whole spices are not meant to be eaten, so remove them when fluffing the rice prior to serving. For a light lunch, serve this pilaf with Greens and Plantain with Toasted Almonds, Cucumber and Coconut in Dill Yogurt Cream, Herbed Cornmeal Pakora and a fresh flatbread or whole grain bread rolls.
Preparation time (after assembling ingredients): 15 minutes
Cooking time: 35–45 minutes
Serves: 6Herbed Rice with Mixed Vegetables SABJI-KE CHAWAL
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 the pilaf. The whole spices are not meant to be eaten, so remove them when fluffing the rice prior to serving. For a light lunch, serve this pilaf with Greens and Plantain with Toasted Almonds, Cucumber and Coconut in Dill Yogurt Cream, Herbed Cornmeal Pakora and a fresh flatbread or whole grain bread rolls.
Preparation time (after assembling ingredients): 15 minutes
Cooking time: 35–45 minutes
Serves: 6
• 1 cup (95 g) basmati or other long-grain white rice
• 3 medium-sized firm ripe tomatoes
• 6 black peppercorns
• ¾ cup (180 ml) water or unsalted vegetable stock
• 2 teaspoons (10 ml) scraped, finely shredded or minced fresh ginger root
• 2 tablespoons (30 ml) ghee or vegetable oil
• 2-inch (5 cm) piece of cinnamon stick
• 6 whole cloves
• 2 large black or 4 large green cardamom pods, slightly crushed
• 1 cassia or bay leaf
• ½ teaspoon (2 ml) turmeric
• 1 teaspoon (5 ml) salt
• 1 cup (240 ml) fresh or frozen diced mixed vegetables (corn, peas, carrots, zucchini, etc.), steamed until tender
• 6 lemon or lime wedges or twists for garnishing
1. If basmati rice is used, clean, wash, soak and drain as explained earlier on this blog.
2. Cut the tomatoes into quarters. Place the tomatoes, peppercorns, water or stock and ginger root in a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and gently boil for 10–12 minutes. Remove from the heat, mash the tomatoes and force them through a strainer to remove the seeds, skins and spices. Add enough water to the remaining tomato stock to make 1¾ cups (420 ml). Set aside.
3. Heat the ghee or oil in a heavy 1½-quart/liter nonstick saucepan over moderate heat until it is hot but not smoking. Toss in the cinnamon stick, whole cloves, cardamom, and cassia or bay leaf. Fry for just a few seconds. Then pour in the rice and stir-fry for about 2 minutes.
4. Pour in the tomato stock, turmeric and salt. Raise the heat and rapidly bring to a boil. Immediately reduce the heat to very low and cover with a tight-fitting lid. Gently simmer without stirring for 20–25 minutes or until the rice is tender and fluffy and the liquid is fully absorbed.
5. Remove from the heat, uncover and sprinkle the steamed vegetables over the rice. Cover immediately, and let the rice sit for 5 minutes to allow the fragile grains to firm up. Remove the cover, gently fluff the rice and mix in the vegetables. Garnish each serving with a wedge or twist of lemon or lime.
