Serves: 4
Total Calories: 3

1 1/4 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 1/3 cups water
1/4 teaspoon ground turmeric
1 teaspoon red or black peppercorn
5 black cardamom pods, crushed lightly to break the skin
1/2 teaspoon salt, or to taste
1 teaspoon dried mint leaves (or 1 tablespoon minced fresh)

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

2. Put the rice with the water it was soaking in, along with all the other ingredients (except the mint) in a medium saucepan and bring to a boil over high heat. 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, 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 the mint leaves, 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: 3
Calories from Fat: 0

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