Serves: 4
Total Calories: 37

1 1/4 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 1/3 cups water
1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground fenugreek seeds
1/2 teaspoon ground asafoetida
1 tablespoon dried curry leaves
1 teaspoon dried mint leaves
1/2 teaspoon dried fenugreek leaves
3/4 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
Finely chopped fresh cilantro

1. In a medium bowl, soak the rice in the water, about 30 minutes.

2. Heat the oil in a large saucepan over medium-high heat and add the cumin, mustard seeds, and black pepper they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly stir in the fenugreek seeds, asafoetida, and curry, mint and fenugreek leaves, and then add the rice with the water it was soaking in. Mix in the salt and turmeric and bring to a boil over high heat.

3. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, garnish with 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: 37
Calories from Fat: 31

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