Here is a recipe that you’ll find amazingly easy to put together.
It looks lovely with the golden touch of turmeric. The spices in it are all good for balancing your doshas. Ayurvedic healers recommend basmati rice over brown rice because it is easier to digest. As far as I am concerned, I just find basmati irresistible! Combined with ghee and potatoes, it is my idea of delicious heaven, and a complete meal in itself.
Enjoy it with plain yogurt and a crunchy salad of finely chopped onions and tomatoes.
- 1 cup basmati rice
- 2 tsp olive oil or ghee
- 1 stick of clove
- 1/2 tsp cumin seeds or mustard seeds (optional)
- 1/4 tsp turmeric powder
- cayenne pepper powder, to taste (optional)
- salt to taste
- 2 medium-sized potatoes, cut into long wedges or small cubes
- a small bunch of washed and freshly chopped cilantro leaves
- Heat oil or ghee in a heavy-bottomed pan.
- Put in the clove, and the cumin/mustard seeds, if using. If not, tip in the turmeric.
- A couple of seconds later, put in the potatoes, and stir them well to coat completely with turmeric.
- Lower the heat, cover, and let cook for about five minutes, or until tender but not too soft.
- Add the rice, stirring it gently to mix it well with the potatoes. Take care to be gentle, or the grains will break.
- Put in 2 cups of water, and add salt to taste. At this point, you can also add the cayenne pepper, if using.
- Cover the pan with a tight-fitting lid, and lower the heat to minimum. Let the rice simmer until the water is totally absorbed in the rice. This should take 7 to 10 minutes–check after 5 minutes to make sure it’s not going to burn.
- When the rice is done, put in the chopped cilantro leaves, and toss lightly to let the aroma suffuse into the rice.
- Enjoy hot, with a bowl of plain yogurt.
Make it even tastier: try these ideas
Add a little crushed garlic and ginger to the oil/ghee, for an aromatic, oriental touch.
Fry thinly sliced onions along with the garlic and ginger for a richer flavor.
Toss in a handful of sweet peas when you’re cooking the potatoes.