Basmati-Rice Salad with Cauliflower and Potatoes Recipe
RECIPE INGREDIENTS
For the Rice:
1 1/2 cups basmati rice, rinsed
2 tablespoons plain yogurt
For the Vegetables:
3 tablespoons cooking oil
2 onions, sliced thin
2 cloves garlic, minced
1 tablespoon minced fresh ginger
3/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
2 teaspoons salt
1 head cauliflower (about 2 pounds), cut into small florets
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch dice
3 tablespoons raisins
3 to 4 tablespoons cider vinegar or wine vinegar
3 1/2 cups water
1/2 cup chopped cilantro
4 scallions including green tops, chopped
RECIPE METHOD
FOR THE RICE:
Bring a medium pot of salted water to a boil. Stir in the rice; boil until just done, 10 to 15 minutes. Drain and transfer to a large bowl. Let the rice cool slightly and then stir in the yogurt.
FOR THE VEGETABLES:
Meanwhile, in a large frying pan, heat the oil over moderate heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, mustard, cumin, cayenne, coriander, cloves, and 1 3/4 teaspoons of the salt and cook, stirring, for 1 minute. Stir in the cauliflower, potatoes, and raisins and coat with the spices. Add 2 tablespoons of the vinegar and the water and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are almost tender, about 10 minutes. Uncover, raise the heat, and simmer until almost no liquid remains in the pan, about 10 minutes more.
TO SERVE:
Add the vegetables to the rice. Stir in the remaining 1/4 teaspoon of salt, 1 tablespoon vinegar, the cilantro, and scallions. Taste the salad and, if necessary, add the remaining 1 tablespoon vinegar.
Posted on 6/14/2007 10:32:08 PM
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