Recipe: Basmati Pilaf with Carrot and Mint

BASMATI PILAF WITH CARROT AND MINT

2 cups basmati rice
2 tablespoons corn, peanut or olive oil
1/2 teaspoon whole cumin seeds
1 medium carrot, peeled and cut into 1/4-inch dice
About 10 mint leaves, very finely chopped
1 small fresh hot green chili, seeded and finely chopped
4 cups chicken broth or water
1 teaspoon salt, if needed

Put the rice in a bowl and wash in several changes of water. Drain.

Pour oil in a 3 1/2-quart saucepan and set on medium-high heat. When oil is hot, stir in cumin seeds, then carrot and stir for a minute.

Now add drained rice, mint and chili.

Stir the rice for 2 minutes. Add broth, plus salt if using reduced-sodium broth. Bring to a boil and cover. Reduce heat to low and cook 20 minutes. Turn off heat. Let pan sit, covered and undisturbed, for an additional 10 minutes.

Serves 4 to 6
Source: Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey