Wednesday, April 2, 2008
Garlic-Pepper Rice (Poondu Milagu Saadham)
By now, I'm sure that most of you know that I am a self-professed garlic addict! Needless to say, I was pretty psyched about this month's JFI hosted by Mathy with the theme of garlic.
I chose to make a variety rice dish that is really easy to throw together. The flavors of garlic and black pepper are complemented by green chillies, cumin, and curry leaves. You can have this rice done with only a few minutes of prep work.
The results?? Huge hit with us! It makes a perfect foil to most curries or dry items. Perfect for when you don't feel like bothering to make a huge, elaborate rice dish!
Basmati rice - 2 cups, washed, soaked in water for 20 minutes and drained
Freshly ground black pepper - 2 tsp
Cumin powder - 1 tsp
Frozen peas - 1/2 cup
Salt to taste
To grind to paste:
Garlic - 10 cloves
Green chillies - 10, or to taste
Curry leaves - 6-8 leaves, chopped
Black peppercorns - 1 tsp
Heat oil in a pan. Add the peppercorns and let them sizzle. Now, add the curry leaves. When they've finished spluttering, add the ground paste. Fry until the raw smell is gone. Then, add the rice, cumin powder, pepper powder, and fry for a few seconds. To this, add 3 cups of water, peas, and required salt. Bring to a boil. Then, reduce the heat to low and let cook until the rice is cooked and water is absorbed (about 15 minutes). Turn off the heat and let stand for another 10 minutes. Then, fluff with a fork and serve with side dish of your choice!
We had this with pepper chicken and spinach. Enjoy!
Yes, I really used 10 cloves of garlic and it was awesome! Feel free to decrease per your taste, though.
Want more garlic? Check out my garlic avocado rotis!