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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Bread, Rice and Sauces
Contributed by Vegetarians and Vegans from around the world
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Basmati Rice
from Nicole Novak

I came up with a new basmati rice recipe that was SO GOOD, adapted from a Madhur Jaffrey recipe in the new Julia Cooks with Master Chefs book:

  • 3 cups basmati rice, rinsed 5 or 6 times, and soaked in water for 30 minutes and then drained in a sieve for 15 minutes
  • 3 T Extra Virgin olive oil
  • 4 green cardamom pods
  • 2 t cumin seed
  • 1 pound whole fava beans, shelled, parboiled, and peeled (will yield about a 1/2 cup of beans)
  • 1 cup minced dill, firmly packed
  • 2 t salt
  • 4 cups vegetable stock
Heat heavy 3 1/2 quart sauce pan and add oil. When oil is very hot, add the cardamom pods and the cumin. Fry the spices until the cumin seeds turn almost black, but not to the burnt stage. This could take 3-5 minutes.

Add the rice and stir carefully to coat the rice with oil. Saute the rice for a few minutes, then add the fava beans, the dill and the salt. Add the stock, bring to a boil, turn the heat down to low, cover the pan tightly and cook the rice for 25-30 minutes.

Remove the cover, gently fluff the rice with a fork, cover the pot with a clean towel, replace the lid and let the rice sit for about 10 minutes. Serve immediately. Serves 4-6

I LOVED this one, if I don't say so myself! If you don't have access to fresh fava beans, fresh peas will do as a substitute. You can also substitute the spices, using cinnamon stick, or fennel, etc.