Spicy Rice, Perfect Accompaniment to North Indian Cuisine

Spice-filled, coloured rice is a perfect accompaniment to so many Indian dishes

There are few things more festive than colourful rice. Somehow, just serving it makes any occasion feel like - well, an Occasion. Something to be celebrated, and enjoyed. 

This rice is a perfect accompaniment to the North Indian dishes I was taught by my friend Priya when both of us were living in Saudi Arabia. She strongly recommends using thin, long-grained rice only, preferably basmati, although cheaper varieties are also acceptable. In India, however, she notes that people would use 'broken' rice, apparently, which is not readily available. 

When I serve the mutton mince with cloves and cinnamon, dish, I usually serve it with the festive rice with peas, which recipe is given below, since the dish is otherwise lacking in vegetables. You can also make a salad to accompany the dish, in which instance, I'd recommend Tabouleh, the Lebanese salad made with flat Italian parsley and which is choc-full of Vitamin C as a result.  

In terms of portions, you would typically use about 2 full cups for dried rice for 6 people. Like the Arabs, Indians soak the rice beforehand, but unlike the Arabs, they are careful not to throw the rice water away, but to use it for cooking in, since it contains B vitamins which it is important not to throw away.

I have always found it profoundly interesting to watch Arab women 'washing' the rice in successive baths until the water no longer stains cloudy but is clear, claiming that in this way, the starches are eradicated. Such washing would certainly ensure that the rice doesn't stick or clump together. However, given the Hindus are predominantly vegetarian, it would be imperative to save every B vitamin possible in terms of ensuring a balanced diet and hence they retain the cloudy water, and merely soak the rice. 

Recipe for Festive Rice with Peas and Cumin 

Ghee - 1/2 tablespoons 
Cumin seeds                                                           
Green peas                               
Turmeric                                  

Salt to taste

Soak rice for at least 15 minutes or so. When you strain it, place the rice water in a container, and use it later for boiling the rice in. 

Heat ghee or comparable oil. Add cumin seeds, let them 'stir' in pan (or move about independently in relation to the heat) and change colour. Add peas (I usually use the frozen one from the packet, but place them in boiling water first to thaw them - you can add this water to the rice water for boiling). Add soaked, drained rice to the pan, together with the turmeric and some salt. Then add water - a little, but not too much, bring to boil, and then simmer. You cook the rice until it is almost 'dry', adding water if necessary. I can't remember the specific quantity of water:rice ratio than you can use to ensure you have just enough water available. 

Recipe for Festive Rice with Onion and Caraway 

Ghee
Onions, cut length-wise and fried until really brown 

Caraway seeds 

Salt to taste

Heat ghee. Add carraway seeds, and onions, cut length-wise. Fry until a very dark brown. Add soaked, drained rice. Coat it in the oil. Continue as above. 

Enjoy!

Rice with turmeric