Spiced Basmati Rice Pilaf
Ingredients
Rice
- 2 cups basmati rice
- 2 tablespoons ghee
- 2 bay leaves
- 4 cloves
- 1 small cinnamon stick
- 6 cardamom pods
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1.5 teaspoons salt
Mixture
- 1 tablespoon ghee
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 2 tablespoons chopped cashews
- 1 cup peas
- 2 chopped green peppers
- 1/2 cup corn
- 1/2 cup chopped carrots
Garnish
- chopped parsley
Preparation
Wash the rice and soak it for a few minutes.
In a pot, heat the ghee, add the rice and stir for a few minutes until the rice grains are coated and fragrant.
Add the bay leaves, cloves, cinnamon stick, cardamom pods, cumin, turmeric, and salt and stir to mix.
Add 3 cups of hot water, stir, bring to a boil on high heat for a minute.
Cover the pot, reduce heat, and cook for 12 minutes until the rice is done.
In a large deep skillet, heat the ghee, add the cumin seeds, coriander seeds, and cashews and stir to toast.
Add the peas, green peppers, corn, and carrots and stir to toast on high heat.
Add the cooked rice and gently stir to combine.
Place the rice in a serving dish.
Sprinkle with parsley and serve immediately.
