Serves: 4
Total Calories: 316

1 1/4 cups , brown basmati rice, , sorted and washed in 3 to 4 changes of water
1 tablespoon Basic Ginger-Garlic Paste (or store-bought)
3 cups water
2 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 large onion, finely chopped
1 large tomato, finely chopped
2 tablespoons finely chopped fresh curry leaves
1 teaspoon dried fenugreek leaves
1/8 teaspoon ground asafoetida
1/2 teaspoon salt, or to taste
2 tablespoons finely chopped fresh cilantro

1. In a medium bowl, soak the rice in the water, 2 to 3 hours. Meanwhile, prepare the ginger-garlic paste.

2. Heat the oil in a medium saucepan over medium-high heat and add the cumin and mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the onions and cook, stirring, until golden, about 5 minutes. Add the tomato, ginger-garlic paste, curry leaves, fenugreek leaves, asafoetida, and salt and stir a few minutes. Transfer to a pressure cooker.

3. Add the rice with the water it was soaking in. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the rice is very soft if not, cover, bring up to pressure, and cook under pressure another minute. Or cover and boil until soft, about 1/2 hour. Transfer to a serving dish, garnish with chopped cilantro, and serve

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 316
Calories from Fat: 61

More Recipes from the 1000 Indian Recipes Cookbook:
* Rice
Basmati Pilaf with Caramelized Onions and Broccoli
Basmati Rice with Whole Spices
Basmati and Wild Rice Pilaf with Roasted Nuts
Boiled Basmati Rice
Brown Basmati Rice with Asafoetida
Coorgi Yogurt Rice
Corn, Peas, and Tomato Fried Rice
Cranberry Pilaf
Creamy Cracked Wheat with Mixed Lentils and Beans
Creamy Cracked Wheat, Rice, and Mung Beans
Creamy Rice and Mixed Vegetables with Spinach Ribbons
Creamy Rice and Split Mung Beans with Cumin Seeds
Garlic Shrimp Pilaf with Coconut Milk
Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds
Goan Coconut Milk Pilaf
Grilled Bell Pepper Fried Rice
Hyderabadi Layered Rice with Cooked Chicken
Hyderabadi Layered Rice with Marinated Chicken
Hyderabadi Layered Rice with Mixed Vegetables
Kashmiri Mixed Vegetable Pilaf
Layered Rice with Eggplant and Coconut
Layered Rice with Fragrant Lamb Chops
Layered Rice with Fragrant Mixed Nuts and Saffron
Layered Rice with Lamb and Apricots
Lemon Rice
Long-Grain Rice with Roasted Peanuts
Madras-Style Spicy Eggplant Rice
Mixed Cauliflower Pilaf
Mixed Vegetable Pilaf
Moist Ground Lamb Pilaf
Morel Mushroom Pilaf with Pistachios and Silver Leaves
Pilaf-Style Rice and Yellow Mung Beans with Ginger
Pilaf-Style Tapioca Pearls
Potato, Coconut, and Yogurt Fried Rice
Pressed Rice Flakes with Peas and Potatoes
Pressed Rice Flakes with Tamarind
Punjabi Green Chickpea Pilaf
Quick Cilantro-Garlic Pilaf with Peas
Quick Soybean Pilaf
Roasted Fresh Fenugreek Leave Pilaf
Roasted Saffron Basmati Rice
Royal Fresh and Dried Fruit Pilaf
Savory Saffron and Almond Rice
Simple Cumin Basmati Rice
Simple Lamb Pilaf
South Indian Mustard and Asafoetida Pilaf
South Indian Sesame Rice
South Indian Tamarind Rice
Spicy Chicken Pilaf
Spicy North Indian Egg Curry
Spinach and Red Bell Pepper Pilaf
Steamed Basmati Rice (Absorption Method)
Steamed Basmati Rice with Dry-Roasted Spices
Steamed Green Basmati Rice
Steamed Turmeric and Red Peppercorn Basmati Rice
Stir-Fried Indian Vermicelli with Coconut and Vegetables
Stir-Fried Mushrooms and Red Chard Pilaf
Stir-Fried Spicy Semolina
Tangy South Indian Rice and Pigeon Peas
Tofu and Chickpea Pilaf
Yogurt and Cashew Rice