A Taste of India: Hara Pulao (Rice with Green Herbs)

February/March 2003
By Jeeti Gandhi  
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Serves 4

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· 2 tablespoons vegetable oil
· 1 medium onion, minced
· 1/2 teaspoon ginger paste
· 1/2 teaspoon garlic paste
· Salt, to taste
· 2 tablespoons minced cilantro
· 1 tablespoon minced fresh mint leaves
· 2 1/2 cups water
· 2 tablespoons plain, lowfat yogurt, well whisked
· 1 1/2 cups basmati rice, rinsed and drained

Heat the oil in a pan over medium heat. Add the onion and stir-fry until golden brown. Add the ginger and garlic pastes, salt, cilantro, and mint, and sauté for 30 seconds. Add the water and yogurt, and bring to a boil. Stir in the rice. Bring to a boil again, then cover and cook for 5 minutes.

Reduce the heat to low and cook for another 7 to 10 minutes or until the water is absorbed completely and the rice is cooked. Remove from the heat and fluff gently with a fork to separate the grains. Cover and let stand for 5 minutes before serving.

Serve with any lamb or vegetarian main dish, accompanied by a vegetable or yogurt side dish.

Tip: Hara Pulao can be prepared in advance and reheated, in a microwave or in a preheated oven at 375°F for 15 to 20 minutes, before serving.

For more recipes from "A Taste of India," go here. 

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