Rice Pilaf with Standing Spices

[Guest guest]

rice pilaf with " standing " spices (khade masale ke chaawal)

serves 6-8

 

The Author writes: My maternal grandmother, Nani, whose family is

from the Punjab in northern India, used to make this rather special

rice pilaf whenever we and any of her other grandchildren came to

visit. It is a common Punjabi party dish. Khade Masale which

literally means " standing spices " refers to the whole spices that are

cooked into the rice to flavor it. In India, we wouldn't remove the

spices from the finished dish. People bite right into them: they

enjoy the heat. If you don't, wrap the spices in a square of

cheesecloth as my father's mother did. Saute the spice bundle in the

oil in step 5, as usual, but cook for 1 1/2 rather than 1 minute.

Or, just pick the spices out after the rice is cooked.

As a child, the crisp, fried onion garnish was my favorite treat.

Whenever I smelled the onions cooking, I'd run to Panditji who,

generous man that he was, always gave me a taste. (That said, the

rice can also stand on its own without the onions.)

 

2 cups basmati rice

4 1/2 cups cold water

2 medium red onions

1/4 cup canola oil, plus about 1 cup for deep-frying

1 teaspoon cumin seeds

8 green cardamom pods

2 1/2 to 3 inches cinnamon stick, broken in half

1/4 teaspoon whole cloves

1/4 teaspoon black peppercorns

1/4 teaspoon coriander seeds

3 bay leaves

3 whole, dried red chilies

2 garlic cloves, minced

1 teaspoon salt

 

1. Combine the rice and water in a bowl and soak for 20 minutes.

Drain the rice and reserve the water separately.

2. Mince one onion and reserve.

3. For the fried onion garnish, thinly slice the second onion. Heat

the 1 cup oil in a small (about 6 inches in diameter), heavy-bottomed

saucepan over medium-high heat to 350F. (The oil should come about

1/2 inch up the side of the pan. If necessary, add more oil.) Add

the sliced onion and deep fry, stirring often, until the onion turns

dark brown, 15 to 20 minutes. Drain on paper towels and then let

stand until cool and crisp. Set aside. Discard the oil.

4. Preheat the oven to 350F.

5. Combine the 1/4 cup oil, the cumin, cardamom, cinnamon, cloves,

peppercorns, coriander, bay leaves and chilies in a large, oven-proof

casserole over medium-high heat. Cook, stirring, until the cinnamon

unfurls, 1 to 2 minutes.

6. Add the reserved minced onion and cook, stirring, until wilted,

about 5 minutes. If the caramelized sugars from the onion begin to

collect on the bottom of the pan, add water, about a tablespoon at a

time, and stir, scraping the bottom of the pan topick up the browned

bits.

7. Add the garlic and cook, stirring, 30 seconds.

8. Add the drained rice and cook, stirring, 1 minute.

9. Add the reserved soaking water and salt and bring to a boil,

stirring occasionally to keep the rice from sticking to the bottom of

the pan. Then turn the heat down and simmer vigorously until the

water is entirely absorbed and the rice cooked through, about 10

minutes.

10. Put the casserole in the oven and bake 10 minutes. Then remove

from the oven and let rest 5 minutes. Sprinkle with the fried onions

and serve hot.

[Guest guest]

I enjoyed this story and the recipe. How I would have loved to have

visited your " Nani's " home and shared this dish with your family. So

unique and exciting for this Colorado Country gal. Onions are one of

my favorite veggies and when you mentioned loving them even as a

child I wanted to run make my own sauteed onion sandwich.

Thanks for this recipe .

Sending smiles and hugs your way

Deanna

 

, " a_uk_yankee " <Demer40

wrote:

>

> rice pilaf with " standing " spices (khade masale ke chaawal)

> serves 6-8

>

> The Author writes: My maternal grandmother, Nani, whose family is

> from the Punjab in northern India, used to make this rather special

> rice pilaf whenever we and any of her other grandchildren came to

> visit. It is a common Punjabi party dish. Khade Masale which

> literally means " standing spices " refers to the whole spices

[Guest guest]

This sounds really good thank you for sharing.

 

Gayle