Mint pilaf with potatoes and cumin
One of my personal favorites, I end up making this pilaf for my family and friends very often. Although it’s one of my comfort foods, I make it when entertaining as well. When served with Beet and Pineapple Raita, it makes for a hearty meal.
– 3 teaspoons cumin seeds, toasted and coarsely crushed
– 2 tablespoons oil; 1 small onion, thinly sliced
– 1 small potato, peeled and cut into; ½-in (1.25-cm) dice
– 1½ tablespoons peeled and minced ginger; 2 tablespoons minced fresh mint leaves
– 1 fresh green chili pepper, deseeded and minced; 1¼ cups (250 g) uncooked basmati rice, rinsed and drained
– 2¼ cups (550 ml) water; 1 teaspoon salt.
Toast the cumin in a medium pan over medium heat, stirring until fragrant, about 2 minutes. Remove from the pan and let cool. Crush the seeds and set aside.
Heat the oil in a large saucepan over medium-high heat and sauté the onion until brown, about 5 to 7 minutes. Add the potato, ginger, half of the mint and the green chili and cook, stirring, about 2 minutes.
Add the drained rice and sauté for 3 minutes. Add the water and salt, and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest for about 5 minutes.
Transfer to a serving platter, sprinkle the toasted cumin and the remaining mint on top, and serve.
Food: Mint Pilaf With Potatoes And Cumin