Sunday, July 16, 2006

Nepal: Vegetable Pulao

This is another gem from the UN's book on rice. Most countries have some kind of fried rice variation, but I love the warm spices of the Nepalese version.

Recipe: Vegetable Pulao (Nepalese Fried Rice)
Serves 4

1 1/4 cups Basmati rice
1 1/2 tsp oil
1/3 tsp cumin seeds
1/4 tsp turmeric
1 bay leaf
4-6 gloves garlic, minced
2 black cardamom pods
1/4 tsp cinnamon
1/2 inch ginger, minced
2-3 green chilies
1 large onion, chopped
1/2 large tomato, chopped
1/2 cup green peas
2 1/2 cups water
1 Tbsp lemon juice

Wash and soak the rice for about an hour. Meanwhile, heat the oil in a large frying pan and add the cumin. When the cumin starts to turn golden, add the turmeric, bay leaf, garlic, cardamom, cinnamon, ginger, and chilies. Cook over medium heat for about a minute, then add the onion, tomato, and green peas. Cook for another 3 minutes or so, stirring.

Drain the water from the rice and add the rice to the frying pan, stirring and cooking for about a minute. Add the 2 1/2 cups of water and cook over high heat, stirring continuously until all the water is absorbed.

Add the lemon juice, lower the heat, and cook for another 5 minutes or so.

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