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(Maharashtrian Spicy Rice Pilaf)
This recipe was featured in: goodies for gudi padwa
(1 rating, 1 votes)
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Serves 2
2-3 tbsp oil (canola, sunflower, corn, vegetable)
½ tsp mustard seeds (rai/mori)
½ tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1-2 pinches asofoetida (hing)
½ cup peas, fresh or frozen thawed (or any of the veggies from the list above)
1 cup Basmati rice
2 ½ cups water
salt, to taste
½ tsp red chilli powder
1½ tsp Maharashtrian Goda/Kala Masala (Some Indian stores in the US carry this masala. If you just can’t find it, you can use the regular Garam Masala)
grated coconut, fresh or frozen thawed (optional for garnishing
fresh cilantro/coriander, finely chopped for garnishing
ghee (clarified butter optional)
Rinse the basmati rice in water and set aside.
Heat oil in a large pot and add mustard and cumin seeds along with the turmeric powder and pinch of aesofoetida.
When the seeds splutter, add the peas and sauté for a min. Add the rice and sauté for another min or so.
Season with salt, goda/kala masala and red chilli powder. Add water, mix well and cook covered for 15-20 mins on medium-low heat, stirring once in a while, till the rice soaks up all the water and is well cooked.
Garnish with fresh cilantro and grated coconut. Serve steaming hot with a teaspoon of melted ghee.
