All Easy Recipes. Cook all that you can cook. Basmati Rice With Garnishes
 
The rice that is so favored by this interesting cuisine, basmati rice, really has no substitute as it has a rather rich and nutty flavor. You can find it in any Indian or Middle Eastern market.

What You Need:            (To Serve: 8)
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  • 1½ cups basmati rice
  • Kosher salt to taste, if desired

    GARNISHES
  • ½ cup dried onion flakes, toasted in a little oil in a medium-hot frying pan (It will take just a few minutes to get them golden brown.)
  • ½ cup crisp fried okra
  • ¼ cup toasted slivered almonds, pan-toasted in a little Ghee
  • ¼ cup toasted cashew nuts, pan-toasted in a little ghee
  • ¼ cup currants or raisins
  • 1 12-inch piece silver foil (vark) (optional)

    CRISP FRIED OKRA
  • ¾ pound okra
  • 5 tablespoons light vegetable oil
  • 1 teaspoon lemon juice

    • How To Cook:
    1. Wash the basmati rice thoroughly in several changes of water. Place the rice in a bowl. Add enough water to cover it by at least 1½ inches. Let the rice soak for ½ hour. Drain the rice and reserve.

    2. While the rice is soaking, bring 12 cups of salted water in a deep pot to a boil. Add the drained rice, stir, and bring to a second boil. Cook the rice for exactly 4 minutes.

    3. Drain the rice and lightly pack it into a 2- quart greased bowl. Invert on an attractive platter. Lightly press around the rice to shape it into a dome.

    4. Decorate the rice dome with any or all of the garnishes. To adorn with silver foil (vark), first peel off the top layer of paper.

    5. Lift the bottom sheet, with the silver foil still attached to it, and invert it over the rice at the center. Gently lift away the paper.

    CRISP FRIED OKRA:
    1. Wash the okra and wipe dry. Trim both ends and slice into very thin (1/8-inch to 3/16-inch) rounds.

    2. Heat the oil over high heat in a large frying pan. When it is very hot, add the okra in a single layer.

    3. Cook over medium heat, turning and tossing, until it is cooked and crispy brown, about 20 minutes.

    4. Sprinkle with lemon juice, mix, remove the okra with a slotted spoon, and drain on paper towels.
    		 
    		 
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