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1
CURRY:
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2
Heat a large stew pot over moderate heat and add the canola oil after the pot is hot.
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3
When the oil shimmers, add mustard seeds. When the mustard seeds pop, add cumin, red chili and curry leaves.
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4
Cook for 1 minute, then add ginger and turmeric and cook for another 20 seconds.
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5
Add onion and green chilies and saute for 2 minutes. Add the tomatoes and cook for 2 more minutes.
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6
In a large bowl, whisk the yogurt and water together.
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7
Turn the heat to low. Let the pan cool down for about 5 minutes. Add the yogurt and water to the pot along with the potatoes. Simmer for 20 minutes stirring constantly. Be sure the heat is low or the yogurt will curdle.
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8
Season with salt and a pinch of sugar.
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9
RICE
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10
Rinse the rice 3-4 times with water. Drain and set aside.
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11
In a deep pan (with a lid), heat the butter over medium heat. Add the green cardamom pods, cloves, cinnamon stick and the black cardamom seeds. Cook for about 1 or 2 minutes.
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12
Add the raisins, almonds and salt. Stir for another minute. Add the rice and saute for about 2 minutes. Add the sugar and the saffron threads. Mix well.
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13
Add 2 cups of water and cook uncovered until the water comes to a boil. Cover tightly, and reduce heat. Cook the rice for another 8 to 12 minutes or until all the water is absorbed.
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14
Remove from heat. Let sit covered about 5 to 6 minutes. Serve hot. Fluff with a fork before serving.
