Spiced Basmati Rice and Sweet Corn Pilaf, with Yogurt Raita

By chbounds

David Tanis, New York Times
serves 6 generously!

Ingredients

• Yogurt Raita:
• 2 c. basmati rice
• 4 T. unsalted butter or ghee
• 2 tsp. minced garlic
• 1 T. grated ginger
• 1/2 tsp. turmeric
• pinch of saffron
• 1/2 tsp. coriander seeds
• 1/2 tsp. cumin seeds
• 8 whole cloves
• 1/2 tsp. black peppercorns
• 2 cardamom pods
• 1 large onion, diced (about 2 cups)
• 3 cups fresh corn kernels (about 6 ears)
• salt
• 1 c. golden raisins
• 2 c. chicken broth, vegetable broth or water
• 2 T. chopped cilantro
• 2 T. chopped scallions
• 1/4 c. roasted cashews
• 1 1/2 c. plain whole milk yogurt
• 1 tsp. grated ginger
• 1 T. finely diced red chili, like Fresno or red jalapeno
• 1/2 tsp. salt
• 1 tsp. vegetable oil
• 1/2 tsp. black mustard seeds
• 1/2 tsp. cumin seeds
• 2 T. chopped mint

Preparation

Step 1

Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2 or 3 times, until water runs clear. Cover again with cold water and soak 20 minutes, then drain.

Melt 2 T. butter or ghee in a heavy-bottomed saucepan over medium high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring , until softened and beginning to color, about 5 minutes. Add remaining 2 T. butter or ghee, the rice and the corn, and season with 1/2 tsp. salt. Cook for 1 minute.

Add raisins and 2 c. broth or water and bring to a brisk simmer. Taste cooking liquid for salt and adjust if necessary.

Cover with tightfitting lid, turn heat to low and let cook 15 minutes. Let rest 10 to 15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions and cashews.

Yogurt raita:

Put yogurt in a bowl. Stir in ginger, diced chili and salt.

Put oil in a small skillet over medium heat. Add mustard and cumin seeds and let sizzle until seeds begin to pop, about 1 minute. Carefully stir hot contents of skillet into yogurt.

Add chopped mint, cover and let flavors mingle for at least 15 minutes. Raita may be prepared several hours before serving.