Crispy Bottomed Basmati Rice With Lentils Food

RICE AND LENTIL PORRIDGE WITH PEANUTS, COCONUT AND FRIED SHALLOTS (KICHIDI)

Steps:

• Combine rice and lentils in a large bowl. Cover with water and swish around with your hands until water is cloudy. Pour off water, then cover again with fresh water and wash. Repeat this process until water runs clear, 3 to 4 times. Cover with water and set aside to soak for 15 to 20 minutes.
• Set a large stovetop pressure cooker over medium-high heat. Add 2 tablespoons ghee and the bay leaves. Allow to cook until leaves are sizzling.
• Meanwhile, drain rice and lentils in a strainer. Carefully add to the pressure cooker and stir well. Continue to cook, stirring often, for about 2 minutes, until the water has evaporated off the grains and they audibly sizzle.
• Add grated ginger, turmeric and 5 1/2 cups of water. Stir well and season with salt. Slide lid on the cooker. Turn heat to high and allow pressure cooker to come to high pressure. Immediately switch the heat off, and allow cooker to natural release for 15 minutes. Release any remaining pressure, then remove lid. The grains should be very soft. Remove bay leaves.
• Crush cumin seeds and peppercorns with a mortar and pestle or spice grinder.
• Warm remaining 2 tablespoons ghee in a small pan over medium-high heat. Add cumin seed mixture and hing and cook until aromatic. Add coconut, peanuts and curry leaves, if using. Cook, stirring often, until coconut turns golden brown. Immediately pour over the rice porridge. Get every last bit out! Sprinkle with cilantro and serve with bowls of cold yogurt.

CRISPY BOTTOM BASMATI RICE WITH LENTILS

Steps:

• Wash the rice in several changes of warm water until the water runs clear. Soak the rice for 6 to 8 hours or overnight, in cold water to cover, with 1 tablespoon of the salt. (Alternatively, to save time, soak the rice in lukewarm water with the salt for 30 to 45 minutes.) Heat a large, heavy bottomed skillet over medium heat. Add 2 tablespoons of the olive oil and the onion. Cook until the onion becomes translucent, about 10 minutes. Add the lentils, garlic, pepper, and paprika. Continue cooking 2 minutes. Add 2 cups water, cover, and cook until tender, about 45 minutes. Season with the 1 teaspoon salt, or to taste. Stir in the basil. In a large saucepan, over medium-high heat, bring 2 1/2 quarts of water to a boil with the remaining 1 tablespoon of salt. Drain the rice from the soaking liquid and add it to the boiling water. Return to a boil and cook for 10 to 12 minutes, uncovered, stirring occasionally. Test a grain of rice for doneness; it should be cooked entirely except for a small part in the center. Strain the rice in a colander and rinse with warm water. Drain well. Heat the remaining 2 tablespoons of olive oil in a large, well seasoned or nonstick stock pot with a tight-fitting lid, over medium heat. Add about 2 tablespoons water and sprinkle the cooked rice evenly onto the bottom of the pot a spoonful at a time until two-thirds of the rice has been distributed. Spread the lentil mixture evenly over the rice. Cover the lentils with the remaining rice, mounding it slightly in the center. Use the handle of a wooden spoon to poke about 5 deep holes in the rice from the surface of rice to the bottom of the pot to allow steam to escape. Cover the pot with a thick cotton dish towel and place the lid on tightly. Reduce the heat to medium low and cook for 35 to 40 minutes, turning the pot occasionally. Fill the sink with cold water 1 or 2 inches deep. Remove the cover from the rice and have a large, round platter ready. Place the pot in the sink for 1 minute, watching so that no water enters the pot. Remove the pot and dry off the bottom, then invert the rice cake onto the platter. It should unmold itself in one piece and be golden brown. Bring the platter to the table and serve family style. Cut individual wedges from the rice cake, similar to cutting a pie.

SPICED BASMATI RICE WITH LENTILS AND CARAMELIZED ONIONS

Steps:

• Melt butter in 10-inch-diameter oven-proof nonstick skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Uncover and sauté until onions are deep golden, about 5 minutes longer. Season to taste with salt and pepper. Remove from heat. Spread onions in even layer in same skillet; set aside.
• Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain.
• Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and bay leaf.
• Preheat oven to 400°F. Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature.)
• Cover skillet tightly with double layer of foil. Bake rice mixture until heated through, about 35 minutes. Remove foil; let stand 5 minutes. Place plate over skillet; invert skillet, releasing rice and onions onto plate and scraping any onions remaining in skillet onto rice. Spoon rice and onions onto plates and serve.

BASMATI CUMIN LENTIL RICE

Steps:

• Cook the rice in the veggie broth with the butter (or oil) for 25 minutes, let it simmer covered.
• While the rice is cooking, boil the lentils, covered, in water until tender (about 20 minutes).
• When the rice and lentils are done cooking, steam the peas. DO NOT DRAIN the rice! The reason you cooked it in veggie broth is to add flavor, and the lentils and veggies will absorb the rest of the buttery broth.
• Mix them all together in a large bowl, add the spices, mix again, and serve.