Pankaj’s Rice with Tandoori spice
My friend Pankaj was the one who, inadvertently, introduced Steve and I. We used to eat carrot cake at Fran’s in TO but we don’t see each other very often any more, mostly because I don’t go downtown and he doesn’t own a car. He’s cooked for me a few times and it was delicious (I won’t lie, I didn’t expect that at all). His Mom trained him well:
- 2 tsp peppercorns
- 4 tsp cumin seeds
- 3 tsp coriander seeds
- 16 whole cloves
- 3 tsp turmeric
- 4 tsp paprika
- 1 tsp cayenne
- ½ tsp each: cinnamon, nutmet, salt
Toast peppercorns, cumin, coriander and cloves in a dry skillet over low heat for 2-3 min. Grind while still warm and combine with other spices. Mix and store in an air tight container for up to 6 months.
I cheat and just buy all the spices ground from the bulkbarn in the quantities shown. 16 cloves are approx 1½ tsp when ground.
- 1 or 2 onions, finely chopped
- 2 cloves of garlic, minced
- 1 can black beans, rinsed and drained
- 1 can tomatoes, diced with liquid
- fresh cilantro
- 1 c basmati rice + 2 c water
- 1 Tablespoon of tandoori spice (see above)
Over med-high heat in a saucepan saute onions and garlic until soft. Add tomatoes and 1 sprigg of cilantro, spices and beans. Cook for few minutes.
Add water and bring to a boil. Add basmati, cover and simmer over medium heat about 5 min, then on low for 15 min. Remove from heat and let stand, covered, for 10 min. Remove cilantro and serve.