Basmati Rice Pilaf With Garam Masala-martha S Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 1/2 cup: Water,
1 1/4 tsp: Salt,
3/4 cup: Green lentils,
2 cup: Basmati rice,
1 tsp: Saffron threads,
1 tbsp: Plus 1 t unsalted butter,
1 large: Onion, peeled, halved, and thinly sliced
1/2 tsp: Garam Masala,
1/4 tsp: Freshly ground pepper,
1: Papaya,
1/4 cup: Loosely packed cilantro leaves,
Decorative silver leaf, opt.
Directions:
1. In a small saucepan, bring 2 C of water to a boil. Add 1/2 t salt
and lentils. Reduce heat and sinimer for 20 to 25 minutes, or until
tender. Drain and keep warm.
2. Rinse rice under running water until water runs clear. Drain well.
Bring remaining 2 1/2 C water and 1/4 t of the saffron to a boil. In
a saucepan, heat 1 T butter over medium heat. Add onion, 1/4 t of the
saffron, and 1/4 t of the garam masala. Cook until onions are soft
and transparent. Add rice and cook, stirring, for 1 minute. Add
boiling water, 3/4 t salt, and pepper, and return to a boil. Reduce
heat to low, cover, and allow to simmer for 20 to 25 minutes.
3. Meanwhile, peel, halve, and seed papaya. Cut one half into 1/4-inch
cubes and the other half into long 1/4-inch-thick strips. In a small
skillet, heat 1/2 t butter, add papaya cubes and half of the remaining
saffron and garam masala. Cook over low heat for 1 minute. Remove pan
from heat and toss papaya together with rice, lentils, and cilantro
leaves.
4. In same skillet, saute papaya strips with remaining butter,
saffron, and garam masala.
5. Top pilaf with papaya strips and garnish with silver leaf, if
desired.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Source from luhu.jp
and lentils. Reduce heat and sinimer for 20 to 25 minutes, or until
tender. Drain and keep warm.
2. Rinse rice under running water until water runs clear. Drain well.
Bring remaining 2 1/2 C water and 1/4 t of the saffron to a boil. In
a saucepan, heat 1 T butter over medium heat. Add onion, 1/4 t of the
saffron, and 1/4 t of the garam masala. Cook until onions are soft
and transparent. Add rice and cook, stirring, for 1 minute. Add
boiling water, 3/4 t salt, and pepper, and return to a boil. Reduce
heat to low, cover, and allow to simmer for 20 to 25 minutes.
3. Meanwhile, peel, halve, and seed papaya. Cut one half into 1/4-inch
cubes and the other half into long 1/4-inch-thick strips. In a small
skillet, heat 1/2 t butter, add papaya cubes and half of the remaining
saffron and garam masala. Cook over low heat for 1 minute. Remove pan
from heat and toss papaya together with rice, lentils, and cilantro
leaves.
4. In same skillet, saute papaya strips with remaining butter,
saffron, and garam masala.
5. Top pilaf with papaya strips and garnish with silver leaf, if
desired.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Source from luhu.jp