India Spiced Rice With Pumpkin Seeds

MN_SpiceHunter's Note:

This is a mellow-flavored dish that works well as a side to strongly-flavored entrees, or as a bed to curries or chilis.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 5

• 2 cups uncooked brown basmati rice or 2 cups uncooked basmati rice
• 3 ½ cups water
• ½ cup raw pumpkin seeds
• 2 tablespoons olive oil
• 1 pinch asafetida powder (also called hing)
• ½ teaspoon cumin seed
• ½ teaspoon mustard seeds
• ½ teaspoon sesame seed
• ½ cup onion , chopped
• 3 tablespoons fresh cilantro , chopped
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• 1 teaspoon hot chili powder
• ½ teaspoon turmeric
• ½ teaspoon sugar
• 4 tablespoons lime juice

Directions:

1. Combine water and rice in large saucepan; bring to a boil. Cover and simmer over low heat 10-15 minutes or until water is absorbed.
2. Dry toast the pumpkin seeds in a large skillet over high heat by shaking the pan over the heat until the seeds begin to pop. Remove from pan and set aside.
3. In skillet, heat the oil and hing. Add cumin seeds, mustard seeds and sesame seeds; saute until they begin to pop. This will only take a few seconds!
4. Add onion and cilantro, saute until onion is soft and translucent. Remove from heat.
5. Stir remaining ingredients into onion mixture, mix well. Add onion mixture and pumpkin seeds to rice, mix well. If rice has cooled, heat over low heat, stirring often.