turmeric vegetable pilaf

turmeric vegetable pilaf


3 cups basmati rice
2 medium potatoes - diced
1/4 cup green peas and corn
1/4 cup carrot and green beans - chopped
1 medium green pepper - chopped
1 medium white onion - chopped
1 red anaheim chili - chopped
2-3 green chilies - chopped
1 tablespoon turmeric
1 1/2 tablespoon red chili flakes
1 teaspoon paprika
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
1 1/2 tablespoons coriander powder
1/3 teaspoon nigella seeds
1 1/2 teaspoon garam masala
1 tablespoon garlic powder
1/2 tablespoon red chili powder
1 1/2 tablespoons salt, to taste
1-2 tablespoons ghee
2-3 tablespoons clarified butter
5-6 cups water, as needed


Wash and soak rice in 4-5 cups of water for 20-25 minutes.

In a large pot, heat ghee with cumin seeds and onion over medium flame. When the onion turns translucent, stir in potatoes, green peas, corn, carrot, green beans, green chilies, and red anaheim chili; cook for 3-5 minutes.

Add rice, water (an inch above the rice level), turmeric, red chili flakes, paprika, cumin powder, coriander powder, nigella seeds, garam masala, garlic powder, red chili powder, and salt; half-cover the pot with a lid over medium-high flame.

When the water has evaporated, add butter. Cover with a lid and cook over low flame for 15-20 minutes or until rice are tender. Fluff up the rice and serve hot.

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