BASMATI RICE PILAF

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Basmati Rice Pilaf image

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.

Provided by Vickie Parks

Categories     Rice Sides

Time 1h20m

Number Of Ingredients 17

1 1/4 cups uncooked basmati rice (regular white rice works ok, but basmati offers the best flavor)
2 Tbsp vegetable oil
1/3 tsp ground cumin
1/4 tsp ground turmeric
1 bay leaf
2 whole cloves
2 black cardamom pods
1/4 tsp ground cinnamon
1/2 tsp fresh ginger, finely chopped
1 tsp garlic, minced or finely chopped
2 green chilies, minced
1 medium onion, chopped
1/2 large tomato, chopped
1/2 cup green peas
2 1/2 cups water
1 teaspoon salt, or to taste
1 Tbsp lemon juice, fresh squeezed if possible

Steps:

  • 1. Rinse rice thoroughly 2 or 3 times, then soak in cold water for about 45 minutes.
  • 2. Meanwhile, 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.
  • 3. Add 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.
  • 4. Reduce 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.

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