While growing in Pakistan, my mother used to prepare the popular vegetarian dish, spiced potato rice (‘aloo ki tehri’). Now living abroad, I still enjoy making it as it is a great vegetarian option. In my adaptation to the recipe, I like to add anchovies, chives, cilantro, and green chili.
Ingredients:
- 2 cups basmati rice
- 2 potatoes, large size, cut into cubes
- 2 canes, 2 oz. (56g per can), flat fillets of anchovies with olive oil
- 1/2 cup fresh red onion, finely chopped
- 2 teaspoons garlic and ginger paste
- 1 bay leave, 1 black cardamom, and 1 cinnamon stick
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- ½ teaspoon all-spice powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 cup thinly sliced chives, plus more for serving
- 1/2 cup fresh cilantro, finely chopped, plus more for serving
- 2-3 fresh green chili, small size, finely chopped
- 2 tablespoons olive oil
- Salt (as needed)
Method:
Wash and soak basmati rice in water for 5-10 minutes.
In a large mixing bowl, add anchovies, green chili, cilantro, and chives. Mash them with a fork to form a smooth mixture. Set aside.
Heat olive oil in a large heavy-bottom pot over medium heat, add onions, and sauté till they are softened.
Tip: Stir occasionally until the onions are soft and can be squashed with a spoon.
Add ginger and garlic paste, then sauté for a few minutes until fragrant. Add bay leaves, cumin seeds, caraway seeds, black cardamom, cinnamon, turmeric, red chili powder, coriander powder, all-spice powder, and salt with a cup of water. Stir rapidly until the oil separates. Then add the potatoes and sauté for a few minutes until all the flavors have been infused. Then add 2 cups of water and bring the mixture to boil. Reduce heat, cover, and continue to cook for about 15-20 minutes until the potatoes are half-cooked and a 1/2 cup of liquid is left.
Combine rice and salt with an additional 3 cups of water. Bring to boil until all the water is absorbed and rice is softened. Toss the anchovies mixture into the cooked rice. Cover the rice and let it simmer on very low heat for 5 minutes. Remove from heat, then fluff the rice with a fork. Serve warm with your favorite chutney, salad, and raita. Sprinkle with chives and cilantro.
