Yes, that’s the same picture from yesterday. Now, ignore the salmon but focus on that rice, and the lovely tomato cream sauce. They are a wonderful combination. The rice has plenty of flavor but that whole experience is amplified by the sauce. With yesterday’s salmon and this rice, you have a magnificent meal!
Yellow Basmati Rice with Sesame Seeds
Serves: 4-6 persons
- 2 cups basmati Rice
- 2 tablespoons olive or canola oil
- one dried hot red chili
- 1 teaspoon urad dal or yellow split peas
- 1 teaspoon whole brown or yellow mustard seeds
- 1 tablespoon sesame seeds
- ½ teaspoon ground turmeric
- 1 teaspoon salt, if desired
Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soaked in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieved suspended over a bowl to drip.
Pour the oil into a heavy medium pan (that has a tight fitting lid) and set over medium-high heat. When hot, put in the red chili, urad dal, mustard seeds, and sesame seeds. As soon as the dal turns reddish and the mustard seeds begin to pop, add the drained rice, turmeric, and salt. Turn the heat down to medium. Stir very gently and sauté for one minute. Add 2 ⅔ cups water and bring to a boil. Cover tightly, turn heat to very, very little, and simmer gently or 25 minutes
Source: At Home with Madhur Jaffrey by Madhur Jaffrey