October 28, 2018
Squid ink is a gorgeous addition to rice or curries to create a briny ocean flavor - goes great with fish or shrimp curries or roasts.
1 cup basmati rice
1/2 cup moong dal
3 tablespoons ghee
1 teaspoon cumin seeds
1 cup finely minced onions
1 tablespoon ginger purée
1 teaspoon freshly ground black pepper
3 to 4 mace pods
2 teaspoons squid ink
1 teaspoon sea salt
1/2 cup fresh green peas
1 cup fresh chopped herbs
Combine the basmati rice and moong dal and rinse them in cold water 2 to 3 times. Then soak them for 20 to 30 minutes or up to 4 hours.
In a stockpot, heat the ghee and when shimmering but not yet smoking, pop the cumin. Within seconds, add the minced onions and cook them on medium heat for 4 to 5 minutes until translucent. Add the ginger purée, black pepper, and mace pods. Cook for another 1 to 2 minutes on medium-low heat.
Add the squid ink, 1 1/2 cups water, salt, and rice; bring the mixture to a boil. Lower the heat to low, cover the pot, and let it cook for 8 to10 minutes. Just before the rice is done, add the peas and turn the heat off. Let the rice rest for 10 to 12 minutes. Toss gently with the herbs and serve.
Any lentils will do; however, be sure to pick small ones so the cooking time is close to the rice.
Squid ink is available at most seafood shops in small tubes.
To amp the pilaf up a bit, add one finely minced serrano pepper.
If using brown basmati rice, cook longer before adding peas.
December 02, 2022