Rice with Chutney (Chutney Wale Chawal)
1 cup basmati rice
2 tablespoons vegetable oil
1 teaspoon sesame seeds
2 serrano green chilies, seeded and minced
1 small red onion, peeled and finely chopped
Table salt, to taste
¼ cup Mint-Cilantro Chutney (see recipe on page 224)
½ cup plain yogurt, whipped
1¾ cups water
Prep Time: 10 minutes
Cook Time: 30 minutes
You can substitute Green Chili and Coconut Chutney (page 225) for the Mint-Cilantro Chutney in this dish if you like.
1. Rinse the rice at least 3 to 4 times with water. Drain and set aside.
2. In a deep pan, heat the vegetable oil. Add the sesame seeds, green chilies, and onions; sauté for 3 to 5 minutes or until the onions are soft.
3. Add the salt and the chutney; sauté for 1 minute. Add the yogurt, mix well, and cook for about 2 minutes.
4. Add the rice and mix well. Sauté for about 2 minutes.
5. Add the water and stir for 1 minute. Bring the water to a boil. Reduce the heat. Loosely cover the rice with a lid and cook for about 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.
6. Cover tightly and reduce the heat to the lowest setting; simmer for 5 to 6 minutes.
7. Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork before serving.
Texmati is a basmati hybrid cultivated in the United States; you can substitute it if you like. Follow the instructions on the box for the amount of water needed, as it varies from brand to brand.