basmati rice pilaf
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In Nepal, this dish is called Nepali Pulao. It's served at special occasions such as parties and weddings. But it's good enough to enjoy any day of the week. Basmatic rice has the best flavor for this recipe, but you can also use plain white rice as well.
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yield
4 to 6 (Prep includes time needed to soak rice)
prep time
1 Hr
cook time
20 Min
method
Saute
Ingredients For basmati rice pilaf
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1 1/4 cupsuncooked basmati rice (regular white rice works ok, but basmati offers the best flavor)
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2 Tbspvegetable oil
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1/3 tspground cumin
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1/4 tspground turmeric
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1bay leaf
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2whole cloves
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2black cardamom pods
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1/4 tspground cinnamon
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1/2 tspfresh ginger, finely chopped
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1 tspgarlic, minced or finely chopped
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2green chilies, minced
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1 mdonion, chopped
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1/2 lgtomato, chopped
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1/2 cupgreen peas
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2 1/2 cupswater
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1teaspoon salt, or to taste
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1 Tbsplemon juice, fresh squeezed if possible
How To Make basmati rice pilaf
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1Rinse rice thoroughly 2 or 3 times, then soak in cold water for about 45 minutes.
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2Meanwhile, heat 2 Tablespoons of oil in a large skillet. Add cumin and let heat until it just starts to change color. Add turmeric, bay leaf, cloves, cardamom, and cinnamon. Stir in the ginger, garlic and chilies, and cook over medium heat for just a minute or so.
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3Add onion, tomato and green peas, and cook for 3 minutes more. Drain the rice and add rice to the skillet, stirring gently for a minute or until thoroughly blended. Add water, and season with salt. Cook on high heat, stirring constantly. When water is almost all absorbed, stir in lemon juice.
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4Reduce heat to low, cover skillet, and allow the rice to simmer slowly for approximately 5 to 7 minutes, or until the rice is completely cooked. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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