This recipe serves six and takes about 30 minutes to make. It is also vegetarian and very flavorful.
Ingredients:
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 small potato, peeled and cut into ½ – inch dices
1 ½ tablespoons ginger, minced
2 tablespoons mint leaves, minced
1 fresh green chili, minced
1¼ cups basmati rice, soaked, rinsed and drained
2 ¼ cups water Salt to taste
3 teaspoons cumin seeds, toasted and crushed coarsely
Directions:
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 the mint, and the green chili and cook, stirring, about 2 minutes. Add the rice and sauté for 3 minutes. Add the water and the salt. 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 roasted cumin and the remaining mint leaves on top, and serve.
About Vikas Khanna
Born in Amritsar, India to Davinder and Bindu Khanna. Starting as a helper in his grandmother's kitchen, he learnt most the secrets and correct use of spices from her. His first job, at the age of 12, was that of supplying glassware to Amritsar Club.
He had started developing recipes at a very young age and at 16, opened his own banquets called Lawrence Gardens banquets to host weddings and family functions. Graduated from Welcomgroup Graduate School of Hotel Administration in 1994. Started "SAANCH" - The cultural festival at the college which brought together foods and traditions of different regions of India, which is an integral part of the college even now. Learnt the art of sculpting stone and wood from Jaipur, Mysore, Udipi and Sagar in Karnataka, which was exhibited in the college.
He has worked for the Taj, Oberoi, Welcomgroup, and Leela Group of Hotels, with some of the most influential chefs of India.
Moved to the New York in December, 2000 and has studied at Cornell University, Culinary Institute of America, New York University and many more while starting as a dishwasher and working his way up to becoming the Executive Chef of Salaam Bombay Restaurant in New York. He frequently lectures at many Univerisities around the country.
He is a consultant to many restaurants in the US and has his own line of packaged foods, Gourmetgurus.
Vikas Khanna launched SAKIV (South Asian Kid's Infinite Vision) and SAKIV- World to reach out to eye foundations around the world in an effort to create awareness about vision disorders in children.
Vision of Palate is his award winning workshop developed to educate people with visual disbilities about the sense of taste, flavor and aromas.
This sounds delicious!
Sure does sound delicious!!! I'm going to make it for us soon! :0) Thanks Vikas…keep the recipes coming!
Yum, Vikas. When I am done with my cleanse, this sounds like a good dish!!
Mallika
Will definitely post more soon..
Nice Vikas I was wondering bout your recipes as you hadnt posted anything in a bit. Was meaning to ask you and Mark Reinfeld-Vegan chef…if you all had anything exciting and different up your sleeves for Christmas menus! In your case perhaps Indian food done with Christmas theme in mind some how.
Mallika are you still on the same cleanse you started with Sal and was updating us about initially? Wow! if so that is a really long period admirable that you can do such a long cleanse!
This sounds great! I do have a question-what would you suggest as a substitute for the onion? Onion is in everything, and unfortunately I can't eat it. Everything I make ends up tasting bland-any suggestions? I absolutely love Indian Food!!! Thank you!! Looking forward to seeing more recipes!
This sounds tasty. I'm going to try it and recommend to some of my good clients.