An easy and flavourful side dish to go with most of the sunday gravies or curries. This recipe is your answer to taking your simple rice preparation to ten folds higher. The rice used in the recipe is long grain basmati pilaf rice which fills the house with nutty aroma when cooking. Fresh or frozen peas both work brilliantly. Find the freshest and most fragrant coriander for this rice as it matters greatly. I have used “desi ghee” which again mingles well with the whole spices and rice to intensifies the dish largely. Ditch the oil and go with ghee if you want to experience the rich flavours. Dried fruits like cashews and raisins /sultans and apricot can be added. I have skipped it as we were eating ‘Dal’ with pilaf today. Everyday ingredients married into a wonderful creation !! Happy Cooking Everyone !!
Each brand of rice reacts differently when cooked. I used Dawat brand and to One cup of rice, I use close to 2 cups of water. This cooks my rice and keeps them from sticking to each other. Correct quantity of water is important to ensure we do not over cook the rice and or make it chalky or lumpy. Work with 1:1.8 quantity and then increase or decrease depending on how the rice reacts to cooking.
1 Cup Long Grain Basmati Pilaf Rice ( I used 2 cups of water)
1/2 Cup Fresh / Frozen Peas
1/4 Cup Fresh Chopped coriander
1 Tbsp Desi Ghee
1 Tsp Cumin Seeds
1 Inch long Cinnamon Stick
1 Bay Leaf
1 Big or 2 Small Star Anise
3 Small Green Cardamom Pods
1/2 Tsp Asafoetida
- Wash and soak the rice for 10 to 15 mins and drain and keep it ready for tempering.
- In a heavy bottom pan, heat the ghee until its hot. To it add all the whole spices and asafoetida. Saute for until raw smells elude the spices.
- Add peas and rice and saute until rice looks white opaque in colour.
- Add water to the mix and give it a gentle stir.
- Cover the pan will aluminium foil to ensure no steam escapes during the cooking process. Cook on lowest gas setting.
- Gently fluff up the rice after all the water as evaporated. It should take at least 10 to 12 minutes for water to evaporate.
- Add fresh chopped coriander and mix gently.
- Serve hot with tempered buttermilk or any gravy/curry of your choice.