Chutney Rice

The Washington Post, September 5, 2007

• • Course: Side Dish
• • Features: Fast

Summary:

After enjoying spinach rice in an Afghan restaurant, cooking teacher Pritha Mehra came up with her own version, which takes about 15 to 20 minutes to prepare. The rice can be served with Western meals as well as Indian ones.

4 servings

Ingredients:

• • 1 cup uncooked basmati rice
• • 2 tablespoons vegetable oil
• • 2 whole cardamom pods
• • 1 cinnamon stick
• • 2 bay leaves
• • 1 teaspoon cumin seeds
• • 1 medium white onion, coarsely chopped
• • 1 teaspoon salt
• • 1/4 cup Cilantro-Mint Chutney (see related recipe)
• • 1 3/4 cups water

Directions:

Rinse the rice well under cool running water and soak for 20 minutes. Drain.

In a saute pan over medium heat, heat the oil. Add the spices and cook, stirring, for few seconds, until they have brown slightly. Add the onion and cook, stirring occasionally, for 3 to 5 minutes or until the pieces are translucent. Add the rice and salt; cook for 1 to 2 minutes, mixing gently so as not to break the rice grains and to ensure that they do not stick to the bottom of the pan. Add the Coriander-Mint Chutney and cook for 2 to 3 minutes, stirring gently. Add the water and increase the heat to medium-high; bring to a boil, then reduce the heat to medium-low, cover and cook without stirring for 5 to 7 minutes or until the water has been absorbed, the rice is fluffy and the grains are easily separated with a fork. Discard the bay leaves, cinnamon stick and cardamom pods before serving.

Recipe Source:

From Pritha Mehra of Falls Church.

248 calories, 8g fat, 1g saturated fat, n/a cholesterol, 643mg sodium, 40g carbohydrates, 1g dietary fiber, n/a sugar, 3g protein.