This rice/pilau dish is an extremely simple accompaniment, but packed full of flavour. It goes extremely well with the dish in my previous post, Murgh Musallam or with fried fish.
The main component in this dish is zeera/jeera/cumin in seed and powder form, so it has a certain beigeness to it (lol) but i have added pops of green by using peas, chillies and coriander.
I used:
3 rice cooker cups of rice, soaked in warm water for an hour
2 tbsp ghee
2 bay leaves
1 large cinnamon stick
3 cardamoms
Pinch of fennel seeds
3 cloves
3 peppercorns
1 star anise
A sprinkling of asafoetida (hing - optional)
1 tbsp cumin seeds
5 cloves minced garlic
1 inch piece minced ginger
1 1/2 onions, finely sliced
Salt to taste
1 tsp cumin powder
1/2 cup frozen green peas
4 green chillies to garnish
Chopped coriander to garnish
In a saucepan, heat your ghee. Add in your whole spices (bay leaves, cinnamon stick, cardamoms, fennel seeds, cloves, peppercorns, star anise, asafoetida and cumin seeds). Allow these to infuse your ghee.
Then add in your minced garlic and ginger and brown. To this add your onions and salt and allow to brown too. We want them to be a deep brown to bring out the sweetness. Try not to burn them.
Once browned, add the cumin powder and stir for a few minutes. Pour in your frozen peas and cook for about 2 minutes.
Now strain your basmati rice, and add to the onions. Mix well with the onions and peas and stir for a minute or two on a high heat. Then pour in enough hot water to cover the rice and go about 1 cm above the rice. Add in your chillies and coriander, cover the pot with some foil, and put the lid on. Lower the heat and cook for about 10 minutes.
Remove the lid and foil, and using a fork, fluff up the rice. Cover again, turn off heat and allow to steam through.
Serve when hot with a curry dish.
Enjoy!
Yaz ♥
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