+

Indian Rice Pilav

Sign up to save this recipe to your profile Sign Up Now ›
6 Medium
Total: Active:
2 Ratings 

Ingredients (3)

  • Ingredients: 2 cups basmati rice -2 cups chopped vegetables (fresh or frozen): peas, green beans, carrots, corn -6 cups water -½ cup chopped tomatoes (canned or fresh) -2 tablespoons vegetable oil
  • Spices: 1 tablespoon whole coriander seeds -1 tablespoon whole cumin seeds -1 tablespoon whole fennel seed -½ tablespoon crushed black pepper -¼ tablespoon crushed black cardamom -6-8 clove buds -½ teaspoon turmeric -½ tablespoon paprika -1 tablespoon salt
  • Garnish: 2 dry red chili peppers, seeds removed -2 sticks (2″each ) cinnamon -8-10 curry leaves.
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Indian Rice Pilav

Instructions

  1. 11. Heat the vegetable oil in a heavy bottom pan or kadai at medium heat. Fry the chili, cinnamon sticks and curry leaves for about 10 seconds each, one ingredient at a time. Set aside.
    2. Add all the spices in the same oil, fry for about fifteen seconds or till seeds splatter, making sure they do not burn.
    3. Add the chopped tomatoes, fry for another minute or so, till well incorporated in the spice mixture.
    4. Add the vegetables to the spice and tomato mixture and fry for 2 minutes, until tender.
    5. Add the rice to the spice, tomato and vegetable mixture and fry for a minute, constantly mixing.
    6. Add water, reduce the heat to low, cover the pan and simmer for about 20 minutes, or until desired texture, stirring the pilau occasionally so it does not stick to the pan.
    7. Serve the pilau hot, garnish with the fried chili, cinnamon and curry leaves.
Load Comments

Recommended from Chowhound

21 Tropical Touches to Turn Your Place into Paradise
Home

21 Tropical Touches to Turn Your Place into Paradise

by Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

8 Global Online Cooking Classes for a Taste of Travel at Home
Shop

8 Global Online Cooking Classes for a Taste of Travel at Home

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai
Spotlight Interviews

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai

by Paige Feldman | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...