September 20, 2009

East Indian Spiced Rice

This recipe was inspired by my Complete Vegetarian cookbook by Nicola Graimes. It's a super book, especially for newer cooks because it has hundreds of easy, easy recipes and lots and lots of pictures. I made this dish last week mainly because I had all the ingredients in the house, but also because I was in the mood for a rice dish without a peanut-based sauce (which I've been doing a lot lately). It comes together kind of like a paella - you make it in a skillet rather than a pot. The flavors are really strong - nearly too strong me in my ultra-preggers state at the moment - this is where the yogurt comes in handy to chill it out and add a bit of creamy happiness. Feel freed to add additional veggies - carrots, peas, pumpkin (partially pre-cooked) , and corn would all be good.

Serves 4.
Serve with pita bread or naan.
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground turmeric
  • 6 cardamon pods, crushed
  • 1 teaspoon coriander seeds, crushed
  • 1 clove garlic, crushed
  • 1 teaspoon
  • 1 cup rice - basmati works well
  • 1 2/3 cups veggie stock
  • 3 small potatoes, cubed into bite-sized pieces
  • 1/2 cup plain yogurt (use soy for dairy free) plus more for garnish
  • 1 tablespoon sesame seeds
  • Spicy, crispy tofu
  1. Crush all the spices together with a mortar and pestle. Partially pre-cook the potatoes for 5 minutes in the microwave. Make the veggie stock - I used one veggie bullion in this case.
  2. Heat oil in a large skillet and saute the spices and garlic for about one minutes, continuously stirring.
  3. Add the rice and veggie stock to the spices and bring to a boil. Add the potatoes (and other veggies if using). Cover and simmer for 15 minutes - turn down the heat to medium-low. If after 15 minutes the rice is not cooked, add more water and continue simmering until it's tender.
  4. Meanwhile, make the spicy tofu.
  5. Stir in the yogurt and the sesame seeds. Season with salt and pepper as needed. Serve onto plates or serving dish. Top with yogurt and spicy tofu. Serve immediately.

No comments: