Spiced Rice ala Vice

Padma, please pack your knives and GO STRAIGHT TO THE WHITE HOUSE CUZ THIS DISH SLAPS.

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Ingredients

For the Rice:

• 1 cup basmati or long-grain rice
• 2 cups water
• ½ teaspoon turmeric powder
• Salt to taste

For the Tamarind Paste:

• 2 tablespoons tamarind paste (or about 1/4 cup tamarind pulp soaked in warm water and strained)
• 2 tablespoons sesame oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon fenugreek seeds
• 1/4 teaspoon asafoetida (hing)
• 1/4 cup peanuts optional
• 1/4 cup dried red chilies broken into pieces
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder to taste
• 1 tablespoon jaggery or brown sugar optional
• ½ teaspoon salt to taste
• 1 tablespoon grated coconut optional

Garnish:

• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sesame seeds or roasted peanuts optional
• Lemon wedges optional

Directions

Cook the Rice:

• Rinse the rice under cold water until the water runs clear. In a pot or rice cooker, combine the rice, water, turmeric powder, and a pinch of salt. Cook according to the rice cooker’s instructions or until the rice is tender and fully cooked. Fluff with a fork and let it cool slightly.

Prepare the Tamarind Paste:

• In a large pan, heat the oil over medium heat. Add the mustard seeds and let them splutter.
• Add cumin seeds, fenugreek seeds, and asafoetida. Stir for a few seconds until aromatic.
• Add peanuts and broken red chilies. Sauté for a minute or until the peanuts are slightly roasted.
• Stir in the tamarind paste. Cook for 2-3 minutes until the raw smell of tamarind goes away.
• Add turmeric powder, red chili powder, and salt. Mix well.
• If using jaggery or brown sugar, add it to the mixture and cook for another 2 minutes. This adds a slight sweetness to balance the tanginess of the tamarind.
• Stir in grated coconut if using. Cook for another minute.

Combine Rice and Tamarind Paste:

• Add the cooked rice to the tamarind mixture. Gently stir to combine, ensuring the rice is evenly coated with the tamarind paste. Cook for 2-3 minutes on low heat, allowing the flavors to meld.

Garnish and Serve:

• Garnish with chopped cilantro, sesame seeds or roasted peanuts if desired.
• Serve the tamarind rice warm, with lemon wedges on the side if you like a tangier flavor.

Credit

Recipe inspired by Padma Lakshmi

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