You may use either basmati rice or long grain rice here. Also known as Peelay Chaaval.
15 floz (425ml) long grain/basmati rice
1 pint of water (570ml)
1 & 1/4 tsp salt
3/4 tsp ground tumeric
3—4 whole cloves
A stick of cinnamon (2—3 cm)
3 bay leaves
3 tbls vegetable/soya margarine
Put the rice into a bowl and rinse with water. Drain. Let the rice soak for 1/2 an hour, then drain again.
Combine the drained rice, a pint of water (570ml), salt, tumeric, cloves, cinnamon, and bay leaves in a heavy pot and bring to the boil.
Cover with a tight-fitting lid, turn heat to very, very low and cook for 25 mins. Let the pot rest, covered and undisturbed for 10 mins.
Add the small pats of margarine to the rice and mix them in gently with a fork. Remove the whole spices before serving.
Serve with the Tofu in Red Sweet Pepper sauce
Adapted from Madhur Jaffrey’s
‘The Indian cookery Classic