Rice:
3 cups basmati or long-grain rice
Spice saute:
3 to 4 tablespoons vegetable oil 2 teaspoons whole cumin seeds 1 teaspoon whole coriander seed 3 whole cloves 1 medium to large onion, chopped Salt and freshly ground black pepper 2-inch ginger root, peeled and minced 1/2 teaspoon turmeric 6 cups water
Final flavorings:
2 boiled medium-sized new red-skin potatoes, cut into bite-sized pieces 3 cups coarsely chopped unshelled sugar snap peas 3 whole scallions, thinly sliced 1/4 cup fresh mint leaves, torn 1/2 cup fresh coriander leaves, torn
Wash rice in a strainer. Soak in a bowl in cold water to cover 30 minutes.
In a heavy 6-quart pot, heat the oil over medium-high heat. Saute the spices until the cumin darkens. Stir in the onion, sprinkling it with salt and pepper. Cook until it begins to color. Blend in the ginger, turmeric and water. Then stir in the well-drained rice. Bring to a boil.
Lower heat to medium; partially cover and cook the rice 8 to 12 minutes. Taste rice. It should be slightly underdone. Add salt if needed. Remove the rice from the heat, cover it and let stand another 5 minutes or until just tender (it will finish cooking as it cools).
Uncover and gently fold in the potatoes and peas, and turn the rice out onto a platter to cool. Just before serving, toss lightly with the scallions, mint and coriander, tasting for seasoning. Serves 8.
Per serving: 364 calories; 7 g fat (1 g saturated fat; 17 percent calories from fat); 67 g carbohydrates; 0 mg cholesterol; 133 mg sodium; 8 g protein; 4 g fiber.
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