How to Cook Indian (104 page)

½ cup (30 grams) chopped fresh mint

½ cup (30 grams) chopped fresh cilantro

1½ tablespoons fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

1 green chile, stemmed and chopped

1½ teaspoons red chile powder

½ teaspoon ground turmeric

3 teaspoons table salt

2 tablespoons fresh untreated rose petals

1 teaspoon
garam masala
(spice mix; page 27)

1½ cups (300 grams) raw basmati rice

½ teaspoon
kewra
(screw pine) water

½ teaspoon rosewater

3 tablespoons ghee (page 37)

3 whole cloves

1-inch (2½-cm) cinnamon stick

3 green cardamom pods

1 black cardamom pod

7 or 8 whole black peppercorns

½ teaspoon caraway seeds

A few saffron threads

2 tablespoons warm milk

1-inch (2½-cm) piece fresh ginger, cut into thin strips

Atta
(whole-wheat flour) dough to seal (see Note)

1. Trim the excess fat from the lamb. Cut into 2-inch pieces.

2. Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium, add the onions, and fry until well browned. Remove with a slotted spoon and drain on paper towels.

3. Put the lamb in a bowl. Add the yogurt, half of the fried onions, half of the mint leaves, half of the cilantro, the ginger paste, garlic paste, green chile, chile powder, turmeric, 2 teaspoons of the salt, 1 tablespoon of the rose petals, and ½ teaspoon of the
garam masala,
and stir well to coat all the lamb pieces. Cover the bowl with plastic wrap and put in the refrigerator for at least 30 minutes to marinate.

4. Put the rice in a medium bowl, wash in plenty of water 2 or 3 times, and drain. Add 4 cups (800 ml) water and soak for 20 minutes. Drain the rice in a strainer.

5. Place a nonstick saucepan over high heat and add 5 cups (1 liter) water. When it comes to a boil, add the rice and cook until the rice is half cooked, about 12 minutes. Drain in a strainer and transfer the rice to a bowl.

6. Sprinkle the rice with the
kewra
water, rosewater, 2 tablespoons of the ghee, the remaining ½ teaspoon
garam masala,
the cloves, cinnamon, green and black cardamom pods, peppercorns, caraway, and the remaining 1 teaspoon salt, and stir well.

7. Soak the saffron in the milk and set aside.

8. Spread the remaining 1 tablespoon ghee in the bottom of a nonstick saucepan. Spread the lamb in the pan and top it with the rice. Sprinkle with the remaining fried onions, the remaining mint and cilantro, the saffron milk, and the ginger.

9. Cover with a lid and seal the sides with a rope of the
atta
dough. Place the pan over low heat and cook for 15 minutes.

10. Place a griddle or heat diffuser under the pan and cook over low heat for 45 to 60 minutes or until both the lamb and rice are completely cooked.

11. Let stand for 5 to 10 minutes before opening the seal. Serve hot.

To make the
atta
dough, add just enough water to
½
cup (60 grams)
atta
to make a stiff dough. Roll the dough into a thin cylinder and arrange it on the rim of the pan. Place a lid on top and press so that it fits tightly into the dough. The dough helps to seal the pan and thus prevent steam from escaping. Alternatively, use a tight-fitting lid or a piece of aluminum foil.

Kesari Seafood Pulao

Saffron-flavored mixed-seafood pilaf

I call this dish my Indian paella.

Serves to 4 to 6.

1½ cups (300 grams) raw basmati rice

16 clams

2½ teaspoons table salt

15 to 20 medium shrimp

¾ cup (190 grams) plain yogurt, whisked

2 teaspoons fresh ginger paste (page 12)

2 teaspoons fresh garlic paste (page 12)

1 teaspoon green chile paste (page 13)

2 large pomfret fillets, cut into 1-inch (2½-cm) pieces

1 quart (800 ml) vegetable oil

4 medium red onions, sliced

2½ tablespoons ghee (page 37)

1 bay leaf

6 to 8 whole black peppercorns

3 or 4 green cardamom pods

2 black cardamom pods

1 star anise

2-inch (5-cm) cinnamon stick

½ teaspoon ground turmeric

1¼ teaspoons red chile powder

1 teaspoon
garam masala
(spice mix; page 27)

1 tablespoon ground coriander

7 or 8 saffron threads

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped fresh cilantro

10 to 12 fresh mint leaves, torn

1. Put the rice in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for 20 minutes. Drain the rice in a strainer.

2. Soak the clams in 5 cups (1 liter) water for 15 minutes, scrub lightly, then drain. Wash the clams thoroughly under running water and drain.

3. Place a deep nonstick saucepan over high heat and add 2½ cups (500 ml) water and 1 teaspoon of the salt. Cover and bring to a boil. Add the clams and cover. Open the lid after 1 minute and check to see if the clams have opened slightly. If they have, drain the clams in a colander set over a bowl; reserve the water. Refresh the clams under running water and set aside in the colander to drain.

4. Remove one shell of each clam, keeping the meat on the other shell.

5. Peel and devein the shrimp. Wash them thoroughly under running water and drain in a colander.

6. Put the yogurt in a large bowl. Add half of the ginger paste, half of the garlic paste, half of the green chile paste, and the remaining 1½ teaspoons salt. Whisk well with a wire whisk. Add the clams, shrimp, and fish. Cover the bowl with plastic wrap, and put in the refrigerator for 20 minutes to marinate.

7. Place a medium nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, add half of the onions and fry until browned and crisp. Remove with a slotted spoon and drain on paper towels.

8. Place a medium nonstick saucepan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the bay leaf, peppercorns, green and black cardamom, star anise, cinnamon, and the remaining onions. Sauté for 3 to 4 minutes or until the onions are golden brown.

9. Add the remaining ginger paste, garlic paste, and green chile paste, and stir well for 2 minutes. Add the rice and stir again. Sauté for 2 minutes, then add the reserved clam water.

10. Add the turmeric, chile powder,
garam masala,
coriander, and saffron, and stir well. Add the shrimp, fish, and clams, and stir again. Add the lemon juice, cilantro, and mint, and stir. Add the fried onions and stir again.

11. Lower the heat to low, cover, and cook for 10 minutes or until the rice is completely cooked.

12. Remove from the heat and let rest, covered, for 5 to 10 minutes. Serve directly from the cooking pan at the dining table in order to retain maximum flavor.

Kheema Pulao

Ground-lamb pilaf

This is a version made popular by my colleague Chef Harpal Singh Sokhi, who is a name to be reckoned with in regional South Indian cooking.

Serves 4.

1 cup (200 grams) raw basmati rice

1½ tablespoons vegetable oil

2 medium red onions, sliced

8 ounces (250 grams) ground lamb

1½ teaspoons table salt

1 teaspoon red chile powder

¼ teaspoon ground turmeric

¼ cup (60 grams) plain yogurt, whisked

1 teaspoon
garam masala
(spice mix; page 27)

1½ tablespoons ghee (page 37)

½ teaspoon cumin seeds

5 or 6 cloves garlic, chopped

1-inch (2½-cm) piece fresh ginger, chopped

2 green cardamom pods

2 whole cloves

1-inch (2½-cm) cinnamon stick

5 whole black peppercorns

4 green chiles, stemmed and slit

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

1. Put the rice in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 4 cups (800 ml) water and soak for 20 minutes. Drain the rice in a strainer.

2. Place a medium nonstick saucepan over high heat and add 4 cups (800 ml) water. When the water comes to a boil, add the rice. Lower the heat to medium and cook the rice for 12 to 15 minutes or until done. Drain in a strainer and set aside.

3. Place the saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the onions and sauté for 2 to 3 minutes or until pale golden. Add the lamb and sauté for 3 to 4 minutes.