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4 to 5 small red and yellow bell pepper, washed
1 pailla chile or green bell pepper, washed
2 tablespoons olive oil
1 small onion, cut in half lengthwise and thinly sliced
1 clove fresh garlic (large), minced
1 1/4 cups basmati rice, sorted and washed in 3 to 4 changes of water
1 tablespoon ground coriander
1/2 cup finely chopped fresh cilantro, including soft stems
2 1/2 cups water
3/4 teaspoon salt, or to taste
Finely chopped scallion, green parts only
1. Roast the peppers. Transfer to a bowl, cover with plastic wrap or foil, and set aside to cool, about 5 to 7 minutes. While they are still a little warm, peel off only the highly charred skin. Discard the stems and seeds and chop the peppers coarsely. Strain and save any juices that may have accumulated in the bowl.
2. Heat the oil in a large nonstick saucepan over medium-high heat and cook the onion, stirring, until golden, 5 minutes. Add the garlic, rice, coriander, and cilantro and cook over medium heat, stirring carefully, until golden, about 5 minutes.
3. Add the water, salt, and any reserved juices from the peppers and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Gently mix in the roasted peppers, cover the pan, and allow the rice to rest undisturbed about 5 minutes. Transfer to a serving dish, fluff with a fork, garnish with the scallion greens, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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