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The Rice
of Life
Excerpted from Plate Magazine, Fall 2004
Huma siddiqui, the Madison, WI.-based cooking instructor and author of
"Jasmine in Her Hair, Culture and Cuisine from Pakistan" (White
Jasmine Press, 2003), pilaf variations derive from culture cues. "In
Pakistan, the type of rice dish is chosen based on the occasion,"
she says "If it is a big dinner party, weddings, etc., usually lamb
biryani or sabzi
(vegetable) biryani (see recipe below) accompany
the main meat and vegetable dishes."
Siddiqui says that if guests are expected at the dining table on a daily
basis, "rice with peas (matar pulao),
or basmati rice with potatoes (tahiri) (see
recipe below) will be part of the menu. It is considered rude to offer
plain rice."
Vegetable biryani
(sabzi biryani) |
| Adapted from "Jasmine in Her
Hair, Culture and Cuisine from Pakistan," by Huma Siddiqui,
with the author's permission. |
| Yield: 12 to 18 servings |
| Basmati Rice |
3 C |
| Cooking oil |
2 TBS |
| Bay leaves |
2 each |
| Cloves |
3 each |
| Cardamom pods, large |
2 each |
| Cardamom pods, small |
2 each |
| Cinnamon stick, 2-inch |
1 each |
| Garlic, minced |
1/2 tsp |
| Ginger, minced |
1/4 tsp |
Potatoes, medium,
peeled, cubed |
2 each |
| Cauliflower florets |
1 C |
Green bell pepper,
large, chopped |
1 each |
| Peas |
1 C |
| Turmeric |
1/2 tsp |
| Chili powder |
1 tsp |
| Garam masala |
1/2 tsp |
| Salt |
1 tsp |
| Water, warm |
5 1/2 C |
| 1. Wash the rice and soak for 15 minutes. Heat
the oil in a pan and add the bay leaves, cloves, cardamom, cinnamon
stick, garlic and ginger and fry for a few minutes. Add all
the vegetables and fry for another 5 minutes. |
| 2. Add 1 cup of water and lower the heat; cook
for about 10 minutes. |
| 3. Add the turmeric, chili powder, garam masala
and salt. Add the rice and the remaining water and bring to
a boil. Cover reduce the heat to simmer and simmer for about
25 minutes. Serve warm with chicken or lamb curry. |
|
Basmati rice with potatoes
(tahiri) |
| Adapted from "Jasmine in Her
Hair, Culture and Cuisine from Pakistan," by Huma Siddiqui,
with the author's permission. |
| Yield: 12 to 18 servings |
| Cooking oil |
2 TBS |
| Whole cumin |
1 tsp |
| Bay leaf |
1 each |
| Cardamom pods, large |
1 each |
| Cardamom pods, small |
1 each |
| Cloves |
2 each |
| Cinnamon stick, 2-inch |
1 each |
| Onion, medium, chopped |
1 each |
| Potatoes, medium, cubed |
2 each |
| Tomatoes, medium, chopped |
2 each |
| Scallion bunch, chopped |
1 each |
| Garlic, minced |
1 tsp |
| Ginger, minced |
1/2 tsp |
| Fresh cilantro, chopped |
1/2 C |
| Chili powder (see note) |
1 tsp |
| Garam masala |
1/2 tsp |
| Turmeric |
1/4 tsp |
| Ground coriander |
1 tsp |
| Ground cumin |
1/2 tsp |
| Salt |
1 1/2 tsp |
| Basmati rice |
3 C |
| Water, warm |
5 1/2 C |
| 1. Heat oil in a saucepan. Add the whole cumin,
bay leaf, cardamom, cloves, cinnamon stick and onions. Fry until
the onions are golden brown. |
| 2. Add the potatoes, tomatoes, scallions, garlic,
ginger, cilantro, ground spices and salt. While stirring, add
1 cup water, cover, and cook over medium heat for 10 minutes. |
| 3. Thoroughly wash the rice and rinse well. Add
to the vegetable mixture. Add the remaining water and bring
to a boil. Cover and simmer until all the water is absorbed,
about 20 minutes. Serve with any meat or vegetable dish and
raita, a whipped yogurt-based relish. |
| Note: This recipe calls for powdered hot chiles,
not chili powder, a seasoning blend. |
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