Vegetable Curry and Black Rice

This is an American adaptation of the different spice blends of curry in India. You can jazz it up with black rice.

For the curry spice blend

• 2 Tbs. ground turmeric
• 1 stick cinnamon or 1/2 tsp. ground cinnamon
• 1 tsp. cardamom seed
• 1/4 tsp. whole cloves
• 1/2 tsp. ground cumin
• 1/2 tsp. fennel seed
• 1/4 tsp. coriander seed
• 1/4 tsp. fenugreek
• 1/2 tsp. cayenne pepper
• 1/4 tsp. freshly ground black pepper

For the rice

• 1 cup black rice or basmati rice
• 2 cups water
• 1 tsp. salt, plus more for seasoning
• 2 Tbs. brown butter, divided
• 1 tsp. saffron threads
• 1/4 cup chopped pistachios
• 1 small onion, cut into small dice
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger
• 2 tsp. Curry Spice Blend
• 1-1/2 cups chicken stock or vegetable stock
• 1 tsp. sugar
• 1 tsp. molasses
• 2 tsp. freshly squeezed lime juice, plus lime wedges for serving
• 1 large russet potato, peeled and cut into 1-inch chunks
• 3 carrots, cut into 1/2-inch pieces
• 1 rutabaga or turnip (about 10 ounces), peeled and cut into 1/2-inch pieces
• 1/2 head cauliflower or broccoli, cut into florets
• 1/2 cup coconut milk
• 1/4 cup plain whole-milk yogurt
• 4 sprigs fresh cilantro

Tip:

To make brown butter, set a heatproof container in an ice bath. Put 1/2 cup butter, cut into small chunks, in a small saucepan over low heat. The butter will melt, foam and start to turn brown and smell nutty in about 8 to 10 minutes. As soon as it hits this fragrance and color, remove the pan from the heat and pour into the container in the ice bath to stop the cooking. Extra brown butter will keep for several days in the fridge.

For the spice blend

Grind all the ingredients in a spice grinder and store, covered, in a cool, dark place. The curry will keep for up to a year, but it loses flavor over time. You can use a Madras curry blend, but it won’t be as dramatic.

For the rice

In a small saucepan, add the rice, the 2 cups water, and a pinch of salt. Cover and bring to a simmer. Decrease the heat to low, and cook, covered, for 15 minutes. When done, stir in 1 Tbs. of the brown butter, the saffron, and the pistachios. Set aside.

In a large saucepan over medium-high heat, add the remaining 1 Tbs. brown butter and the onion. Sauté or “sweat” for 2 to 3 minutes, then add the garlic, ginger, the 1 tsp. salt, and the 2 tsp. curry blend. Stir for 1 minute to release the oils in the spices. Add the stock, sugar, molasses, and lime juice and simmer for 15 minutes.

Meanwhile, place the potato, carrots, and rutabaga in a pot of cold water with a pinch of salt and bring to a boil over high heat. Decrease the heat to a simmer, cook for 5 minutes, and add the cauliflower. Cook until the vegetables are easily pierced with a knife, another 5 minutes. Drain and set aside.

Add the coconut milk to the curry and then all of the vegetables. Simmer for another few minutes.

To serve, place 1 Tbs. of yogurt in the bottom of each of 4 serving bowls. Spoon some of the rice into the bowl and then arrange vegetables around and on the rice and add some of the curry sauce around the bowl. Garnish with the cilantro leaves and stems and lime wedges. Serve immediately.

Lemon Rice Salad

A fresh lemon-herb dressing pairs well with the nutty flavor of basmati rice. Cool and gently fluff the basmati before dressing to ensure a light salad.

• 1/4 cup minced shallots or scallions (white and green parts)
• 2 Tbs. olive oil
• 1 cup basmati or jasmine rice, well rinsed
• 2 cups rich vegetable or chicken stock
• 1 tsp. grated lemon zest
• 2-1/2 Tbs. fresh lemon juice
• 1/3 cup roughly chopped cilantro, basil, mint, or a mix
• 1 tsp. finely minced garlic
• 1/2 cup finely diced red onion, rinsed in cold water
• 1/2 cup diced red bell pepper
• 1/3 cup lightly toasted pine nuts, pepitas, or chopped cashews

In a deep saucepan over moderate heat, sauté the shallots in 1 Tbs. of the olive oil until soft but not brown. Add the rice and continue to sauté for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce the heat to a simmer, cover, and continue to cook until all the liquid is absorbed, 14 to 16 minutes. Remove from the heat and let stand, partially covered, for 5 minutes. Gently fluff the rice with a fork and pour into a large bowl to cool completely.

Add the lemon zest, juice, herbs, garlic, onion, bell pepper, nuts, and remaining 1 Tbs. of olive oil to the rice and gently stir to combine.

Basmati Rice Pilaf with Whole Spices, Saffron & Mint

• 1 cup uncooked white basmati rice, preferably Indian or Pakistani
• 2 Tbs. vegetable oil
• 1 tsp. cumin seeds
• 6 green or white cardamom pods
• 2 cinnamon sticks (3 inches each)
• 2 fresh or dried bay leaves
• 1 medium red onion, cut in half and thinly sliced lengthwise
• 2 tsp. kosher or coarse sea salt
• 1/4 tsp. saffron threads
• 1 cup firmly packed fresh mint leaves (from about 3 oz. mint sprigs), finely chopped

Put the rice in a bowl and gently rinse with three or four changes of water, until the water runs fairly clear. Fill the bowl halfway with cold water and let the rice soak at room temperature for 30 min. to soften the kernels. Drain.

Heat a 3-quart saucepan over medium-high heat; pour in the oil and swirl it around. It should appear to shimmer; if not, continue heating until it does. Add the cumin, cardamom, cinnamon, and bay leaves, which will sputter and crackle and smell aromatic. After 20  to 30 seconds, add the onion and cook, stirring frequently, until the onion turns golden brown, about 5 min.

Add the drained rice and toss gently with the onion and spice mixture. Pour in 1-1/2 cups cold water and sprinkle on the salt and saffron. Stir the rice just once to incorporate the salt and saffron. Leaving the pot uncovered, bring the water to a boil over the same medium-high heat. After about 3 min., when much of the water has evaporated or been absorbed (if you move some of the rice with a fork, the water should look like it comes about halfway up the rice), stir the rice once more to bring the partially cooked layer from the bottom of the pan to the surface. Cover the pan with a tight-fitting lid and turn down the heat to the lowest possible setting. Cook covered for another 10 min. Without removing the cover, turn off the heat and let the pan stand off the heat, undisturbed, for another 10 min.

Remove the lid and add the mint. Fluff the rice with a fork to let the steam escape and to incorporate the mint leaves. Remove the cinnamon sticks and bay leaves and instruct your guests not to eat the cardamom pods.

Jeweled Brown Basmati Rice and Quinoa (Morassa Polo)

This dish gets its name from the gemlike red barberries and green pistachios that sparkle on its surface. It's a regal dish that's typically reserved for special occasions. Although there are quite a few ingredients, this is an easy dish to make. You simply sauté the dried fruit and nuts with oil and spices, and toss them with the cooked grains.

• 1 cup brown basmati rice, soaked in cold water for 1 hour
• 1-1/2 cups quinoa, soaked in cold water for 1 hour
• 5 Tbs. grapeseed oil
• Sea salt
• 4 cups water, boiling
• 2 Tbs. butter or unrefined coconut oil, at room temperature
• 1 large yellow onion, minced
• 1/2 cup barberries, soaked in warm water for 1/2 hour and drained
• 1 cup minced dried apricots
• 1 Tbs. dried rose petals or dried whole rosebuds pulled apart and stems removed, plus extra for garnish
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1 tsp. ground cardamom
• 1/2 cup pistachios, lightly toasted and coarsely chopped
• 1/2 cup slivered blanched almonds, lightly toasted
• 1/2 tsp. saffron, ground and steeped in 1 Tbs. hot water for a few minutes
• Pomegranate seeds, for garnish (optional)

Drain the rice and quinoa and rinse under cold water.

Heat a medium stockpot over low heat and add the rice and quinoa, 2 Tbs. of the oil, and a pinch of salt. Sauté the grains, stirring often to prevent sticking for about 5 minutes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes. Turn off the heat and let the grains rest for 10 minutes, then toss in the butter and fluff with a fork.

While the grains cook, heat a large skillet over medium heat and sauté the onion in the remaining 3 Tbs. oil for about 15 minutes, until lightly browned. Add the barberries, apricots, rose petals, cumin, cinnamon, and cardamom. Cook for about 5 minutes, until heated through. Reserve half of the pistachios and almonds for garnish, and add the rest of the nuts to the skillet. Season with salt, and remove from the heat.

In a large bowl, toss the fruit and nuts with the grains and drizzle in the saffron and its steeping liquid. Season with salt. Garnish with the remaining nuts, a few rose petals, and the pomegranate seeds.

Bangladeshi-Style Kitchri

Kitchri (also known as khichuri or kitcheree) is a homey, comforting, lightly spiced rice and lentil dish originally from India. The lentils—or dal—tend to melt into the rice, thickening the dish and adding wonderful earthy flavor. You can substitute yellow split peas for the lentils, if you like.

• 10 oz. (1-1/2 cups) brown basmati rice
• 5-1/2 oz. yellow or orange lentils (3/4 cup)
• 2 dried or fresh bay leaves
• 1 cinnamon stick
• 1/4 tsp. ground turmeric
• Kosher salt
• 2 Tbs. unsalted butter
• 1-1/2 cups diced seedless cucumber
• 2 Tbs. finely chopped fresh mint
• 1 cup chopped shallots plus 1 Tbs. minced
• 1 Tbs. fresh lime juice
• 3 Tbs. peanut or vegetable oil
• 1 tsp. panch phoran (Bengali five-spice mix)
• 2 tsp. minced garlic
• 1 fresh serrano chile with seeds, minced
• 1 Tbs. minced fresh ginger
• 1/2 cup chopped fresh cilantro

Put the rice in a medium bowl with enough cold water to cover by at least 1 inch. Set aside to soak at room temperature for at least 30 minutes and up to 2 hours.

While the rice is soaking, put the lentils in a bowl of cold water. Swish the lentils with your fingers, then pour the water off; repeat 2 more times to wash it well. Transfer the lentils to a 3-quart saucepan, add 1 quart of water, and bring to a boil over high heat. Skim off any foam, and then lower the heat to maintain a simmer. Add the bay leaves, cinnamon, and half of the turmeric and cook, uncovered, stirring occasionally, until the lentils are tender and the mixture is thick yet soupy, 25 to 35 minutes. If it seems dry, add a little hot water. Remove the bay leaves and cinnamon, and stir in 1 tsp. salt. Remove from the heat; set aside.

Bring 8 cups of water to a boil in a 4- to 5-quart Dutch oven (or other wide, heavy-duty pot). Stir in 2 tsp. salt and return to a boil. Drain the rice and sprinkle it into the pot. Return to a boil and cook until al dente, about 17 minutes. Drain, return the rice to the pot, and over low heat, stir in the butter. When melted, cover and cook until the rice is tender, about 30 minutes. Remove from the heat and let sit, covered, for about 15 minutes.

While the rice is cooking, in a medium bowl, stir together the cucumber, mint, minced shallot, lime juice, and 1/4 tsp. salt. Season to taste; set aside.

In a 14-inch wok or wide, heavy-duty 6-quart pot, heat the oil over medium-high heat. Add the remaining turmeric and the panch phoran and cook, stirring, until the mustard seeds in it have popped, about 30 seconds. Add the chopped shallots and cook, stirring occasionally, until tender and browned at the edges, 2 to 3 minutes. Add the garlic, chile, and ginger and cook, stirring, for 1 minute.

Stir in the rice, breaking up any lumps so that the grains are coated in the flavored oil. Using a silicone spatula, gently fold the lentils, half of the cilantro, and 1 tsp. salt into the rice mixture until well blended. Gently stir until the mixture is heated through and any liquid from the lentils has been absorbed by the rice, 1 to 2 minutes. Season to taste with salt, if necessary. Transfer to a large serving platter or a wide shallow bowl. Garnish with the remaining cilantro and serve with the cucumber salad.

Boiled Basmati Rice

• 1 cup basmati rice
• Kosher salt (optional)

Wash the rice well by putting it in a bowl and covering it with cool water. Swish the rice around with your hand until the water gets cloudy. Drain and repeat until the water gets only slightly cloudy; usually it takes about three rinses. Drain the rice and transfer it to a large saucepan. Cover it with fresh, cool water by 1 to 2 inches and let soak for at least 30 minutes.

Put the pan over high heat and bring to a boil. Add salt to the water, if you like. When the water comes to a boil, start timing. At 3 minutes, fish out a few grains with a fork and taste them. Like pasta, they should be cooked through but still a little firm to the bite. If not, continue boiling and tasting every 30 seconds. It may take up to 5 minutes total to reach the right texture but be careful not to overcook or the rice will get mushy.

Drain the rice and put it back in the pan. Put the pan over very low heat, cover tightly, and cook for 5 minutes to allow the rice to absorb any residual water and get drier. Take the pan off the heat and let it sit, covered, for 3 minutes. Fluff the rice with a fork and serve.

Chicken Soup with Rice, Lemon & Mint (Portuguese Canja)

For a variation on this brightly flavored soup, you can add cooked linguiça sausage instead of the chicken, or tiny rice-shaped pasta (orzo) instead of rice.

• 6 cups Golden Chicken Broth
• 1/2 cup water
• 1/2 tsp. kosher salt
• 1/2 cup long-grain rice, preferably basmati
• 1 boneless, skinless whole chicken breast, cut into 1x1/2-inch strips or 1/2-inch dice
• 1/4 cup fresh lemon juice
• Salt and freshly ground black pepper
• 6 Tbs. chopped fresh mint leaves

Combine 1/2 cup of the broth, the water, and the salt in a small, heavy saucepan. Bring to a boil and stir in the rice. Reduce the heat to low, cover the pan, and simmer until all the liquid is absorbed and the rice is just tender, 20 to 22 minutes; set aside.

In a large, heavy saucepan, bring the remaining 5-1/2 cups broth to a simmer over medium heat. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. (If the broth is cloudy, you can remove the chicken, strain the liquid through a cheesecloth-lined sieve, and return the chicken to the broth.)

Add the reserved rice and the lemon juice and season with salt and pepper. Sprinkle on the mint and serve right away.

Bangladeshi-Style Kitchri

Kitchri (also known as khichuri or kitcheree) is a homey, comforting, lightly spiced rice and lentil dish originally from India. The lentils—or dal—tend to melt into the rice, thickening the dish and adding wonderful earthy flavor. You can substitute yellow split peas for the lentils, if you like.

• 10 oz. (1-1/2 cups) brown basmati rice
• 5-1/2 oz. yellow or orange lentils (3/4 cup)
• 2 dried or fresh bay leaves
• 1 cinnamon stick
• 1/4 tsp. ground turmeric
• Kosher salt
• 2 Tbs. unsalted butter
• 1-1/2 cups diced seedless cucumber
• 2 Tbs. finely chopped fresh mint
• 1 cup chopped shallots plus 1 Tbs. minced
• 1 Tbs. fresh lime juice
• 3 Tbs. peanut or vegetable oil
• 1 tsp. panch phoran (Bengali five-spice mix)
• 2 tsp. minced garlic
• 1 fresh serrano chile with seeds, minced
• 1 Tbs. minced fresh ginger
• 1/2 cup chopped fresh cilantro

Put the rice in a medium bowl with enough cold water to cover by at least 1 inch. Set aside to soak at room temperature for at least 30 minutes and up to 2 hours.

While the rice is soaking, put the lentils in a bowl of cold water. Swish the lentils with your fingers, then pour the water off; repeat 2 more times to wash it well. Transfer the lentils to a 3-quart saucepan, add 1 quart of water, and bring to a boil over high heat. Skim off any foam, and then lower the heat to maintain a simmer. Add the bay leaves, cinnamon, and half of the turmeric and cook, uncovered, stirring occasionally, until the lentils are tender and the mixture is thick yet soupy, 25 to 35 minutes. If it seems dry, add a little hot water. Remove the bay leaves and cinnamon, and stir in 1 tsp. salt. Remove from the heat; set aside.

Bring 8 cups of water to a boil in a 4- to 5-quart Dutch oven (or other wide, heavy-duty pot). Stir in 2 tsp. salt and return to a boil. Drain the rice and sprinkle it into the pot. Return to a boil and cook until al dente, about 17 minutes. Drain, return the rice to the pot, and over low heat, stir in the butter. When melted, cover and cook until the rice is tender, about 30 minutes. Remove from the heat and let sit, covered, for about 15 minutes.

While the rice is cooking, in a medium bowl, stir together the cucumber, mint, minced shallot, lime juice, and 1/4 tsp. salt. Season to taste; set aside.

In a 14-inch wok or wide, heavy-duty 6-quart pot, heat the oil over medium-high heat. Add the remaining turmeric and the panch phoran and cook, stirring, until the mustard seeds in it have popped, about 30 seconds. Add the chopped shallots and cook, stirring occasionally, until tender and browned at the edges, 2 to 3 minutes. Add the garlic, chile, and ginger and cook, stirring, for 1 minute.

Stir in the rice, breaking up any lumps so that the grains are coated in the flavored oil. Using a silicone spatula, gently fold the lentils, half of the cilantro, and 1 tsp. salt into the rice mixture until well blended. Gently stir until the mixture is heated through and any liquid from the lentils has been absorbed by the rice, 1 to 2 minutes. Season to taste with salt, if necessary. Transfer to a large serving platter or a wide shallow bowl. Garnish with the remaining cilantro and serve with the cucumber salad.

Chicken Soup with Rice, Lemon & Mint (Portuguese Canja)

For a variation on this brightly flavored soup, you can add cooked linguiça sausage instead of the chicken, or tiny rice-shaped pasta (orzo) instead of rice.

• 6 cups Golden Chicken Broth
• 1/2 cup water
• 1/2 tsp. kosher salt
• 1/2 cup long-grain rice, preferably basmati
• 1 boneless, skinless whole chicken breast, cut into 1x1/2-inch strips or 1/2-inch dice
• 1/4 cup fresh lemon juice
• Salt and freshly ground black pepper
• 6 Tbs. chopped fresh mint leaves

Combine 1/2 cup of the broth, the water, and the salt in a small, heavy saucepan. Bring to a boil and stir in the rice. Reduce the heat to low, cover the pan, and simmer until all the liquid is absorbed and the rice is just tender, 20 to 22 minutes; set aside.

In a large, heavy saucepan, bring the remaining 5-1/2 cups broth to a simmer over medium heat. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. (If the broth is cloudy, you can remove the chicken, strain the liquid through a cheesecloth-lined sieve, and return the chicken to the broth.)

Add the reserved rice and the lemon juice and season with salt and pepper. Sprinkle on the mint and serve right away.

Jeweled Brown Basmati Rice and Quinoa (Morassa Polo)

This dish gets its name from the gemlike red barberries and green pistachios that sparkle on its surface. It's a regal dish that's typically reserved for special occasions. Although there are quite a few ingredients, this is an easy dish to make. You simply sauté the dried fruit and nuts with oil and spices, and toss them with the cooked grains.

• 1 cup brown basmati rice, soaked in cold water for 1 hour
• 1-1/2 cups quinoa, soaked in cold water for 1 hour
• 5 Tbs. grapeseed oil
• Sea salt
• 4 cups water, boiling
• 2 Tbs. butter or unrefined coconut oil, at room temperature
• 1 large yellow onion, minced
• 1/2 cup barberries, soaked in warm water for 1/2 hour and drained
• 1 cup minced dried apricots
• 1 Tbs. dried rose petals or dried whole rosebuds pulled apart and stems removed, plus extra for garnish
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1 tsp. ground cardamom
• 1/2 cup pistachios, lightly toasted and coarsely chopped
• 1/2 cup slivered blanched almonds, lightly toasted
• 1/2 tsp. saffron, ground and steeped in 1 Tbs. hot water for a few minutes
• Pomegranate seeds, for garnish (optional)

Drain the rice and quinoa and rinse under cold water.

Heat a medium stockpot over low heat and add the rice and quinoa, 2 Tbs. of the oil, and a pinch of salt. Sauté the grains, stirring often to prevent sticking for about 5 minutes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes. Turn off the heat and let the grains rest for 10 minutes, then toss in the butter and fluff with a fork.

While the grains cook, heat a large skillet over medium heat and sauté the onion in the remaining 3 Tbs. oil for about 15 minutes, until lightly browned. Add the barberries, apricots, rose petals, cumin, cinnamon, and cardamom. Cook for about 5 minutes, until heated through. Reserve half of the pistachios and almonds for garnish, and add the rest of the nuts to the skillet. Season with salt, and remove from the heat.

In a large bowl, toss the fruit and nuts with the grains and drizzle in the saffron and its steeping liquid. Season with salt. Garnish with the remaining nuts, a few rose petals, and the pomegranate seeds.

Basmati Rice Pilaf with Pistachios

• 2/3 cup shelled pistachios
• 2 Tbs. canola oil
• 1 small yellow onion, finely diced (about 1 cup)
• 1/2 tsp. kosher salt; more to taste
• 1/2 Tbs. coriander seeds, lightly smashed
• 12 whole green cardamom pods
• 3-inch piece cinnamon stick
• 1 bay leaf
• 2 cups basmati rice, rinsed
• 2-3/4 cups low-salt chicken broth

Position a rack in the center of the oven and heat the oven to 325°F. Spread the pistachios on a baking sheet and toast in the oven until golden and fragrant, 7 to 10 minutes. Transfer the baking sheet to a wire rack to cool. Roughly chop the nuts and set aside.

Heat the oil in a medium saucepan over medium-high heat. Add the onion and salt, and sauté for 2 minutes; add the coriander, cardamom, cinnamon, and bay leaf to the pan and continue to cook, stirring occasionally, until the onion is softened and turning brown, 1 to 3 minutes more. Add the rice and cook, stirring, until the rice is well coated with oil and slightly translucent, about 3 minutes.

Add the chicken broth. Bring to a boil and then reduce the heat to low, cover, and let simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Discard the cinnamon stick, bay leaf, and cardamom pods.

Season to taste with salt if necessary. When ready to serve, sprinkle with the chopped pistachios.

Bangladeshi-Style Kitchri

Kitchri (also known as khichuri or kitcheree) is a homey, comforting, lightly spiced rice and lentil dish originally from India. The lentils—or dal—tend to melt into the rice, thickening the dish and adding wonderful earthy flavor. You can substitute yellow split peas for the lentils, if you like.

• 10 oz. (1-1/2 cups) brown basmati rice
• 5-1/2 oz. yellow or orange lentils (3/4 cup)
• 2 dried or fresh bay leaves
• 1 cinnamon stick
• 1/4 tsp. ground turmeric
• Kosher salt
• 2 Tbs. unsalted butter
• 1-1/2 cups diced seedless cucumber
• 2 Tbs. finely chopped fresh mint
• 1 cup chopped shallots plus 1 Tbs. minced
• 1 Tbs. fresh lime juice
• 3 Tbs. peanut or vegetable oil
• 1 tsp. panch phoran (Bengali five-spice mix)
• 2 tsp. minced garlic
• 1 fresh serrano chile with seeds, minced
• 1 Tbs. minced fresh ginger
• 1/2 cup chopped fresh cilantro

Put the rice in a medium bowl with enough cold water to cover by at least 1 inch. Set aside to soak at room temperature for at least 30 minutes and up to 2 hours.

While the rice is soaking, put the lentils in a bowl of cold water. Swish the lentils with your fingers, then pour the water off; repeat 2 more times to wash it well. Transfer the lentils to a 3-quart saucepan, add 1 quart of water, and bring to a boil over high heat. Skim off any foam, and then lower the heat to maintain a simmer. Add the bay leaves, cinnamon, and half of the turmeric and cook, uncovered, stirring occasionally, until the lentils are tender and the mixture is thick yet soupy, 25 to 35 minutes. If it seems dry, add a little hot water. Remove the bay leaves and cinnamon, and stir in 1 tsp. salt. Remove from the heat; set aside.

Bring 8 cups of water to a boil in a 4- to 5-quart Dutch oven (or other wide, heavy-duty pot). Stir in 2 tsp. salt and return to a boil. Drain the rice and sprinkle it into the pot. Return to a boil and cook until al dente, about 17 minutes. Drain, return the rice to the pot, and over low heat, stir in the butter. When melted, cover and cook until the rice is tender, about 30 minutes. Remove from the heat and let sit, covered, for about 15 minutes.

While the rice is cooking, in a medium bowl, stir together the cucumber, mint, minced shallot, lime juice, and 1/4 tsp. salt. Season to taste; set aside.

In a 14-inch wok or wide, heavy-duty 6-quart pot, heat the oil over medium-high heat. Add the remaining turmeric and the panch phoran and cook, stirring, until the mustard seeds in it have popped, about 30 seconds. Add the chopped shallots and cook, stirring occasionally, until tender and browned at the edges, 2 to 3 minutes. Add the garlic, chile, and ginger and cook, stirring, for 1 minute.

Stir in the rice, breaking up any lumps so that the grains are coated in the flavored oil. Using a silicone spatula, gently fold the lentils, half of the cilantro, and 1 tsp. salt into the rice mixture until well blended. Gently stir until the mixture is heated through and any liquid from the lentils has been absorbed by the rice, 1 to 2 minutes. Season to taste with salt, if necessary. Transfer to a large serving platter or a wide shallow bowl. Garnish with the remaining cilantro and serve with the cucumber salad.