Frank's Recipes! Basmati Rice Pilaf with Garam Masala

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Basmati Rice Pilaf with Garam Masala

4 1/2 cup Water
1 1/4 tsp Salt
3/4 cup Green lentils
2 cup Basmati rice
1 tsp Saffron threads
1 tablespoon Plus 1 tsp unsalted butter
1 lg Onion, peeled, halved, and thinly sliced
1/2 tsp Garam Masala
1/4 tsp Freshly ground pepper
1 Papaya
1/4 cup Loosely packed cilantro leaves
Decorative silver leaf (opt.)

Yield: 6 servings

In a small saucepan, bring 2 C of water to a boil. Add 1/2 tsp salt and lentils. Reduce heat and simmer for 20 to 25 minutes, or until tender. Drain and keep warm.

Rinse rice under running water until water runs clear. Drain well. Bring remaining 2 1/2 C water and 1/4 tsp of the saffron to a boil. In a saucepan, heat 1 tablespoon butter over medium heat. Add onion, 1/4 tsp of the saffron, and 1/4 tsp of the garam masala. Cook until onions are soft and transparent. Add rice and cook, stirring, for 1 minute. Add boiling water, 3/4 tsp salt, and pepper, and return to a boil. Reduce heat to low, cover, and allow to simmer for 20 to 25 minutes.

Meanwhile, peel, halve, and seed papaya. Cut one half into 1/4-inch cubes and the other half into long 1/4-inch-thick strips. In a small skillet, heat 1/2 tsp butter, add papaya cubes and half of the remaining saffron and garam masala. Cook over low heat for 1 minute. Remove pan from heat and toss papaya together with rice, lentils, and cilantro leaves.

In same skillet, sauté papaya strips with remaining butter, saffron, and garam masala.

Top pilaf with papaya strips and garnish with silver leaf, if desired.