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Vegetable Pilaf

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Ingredients
  Milk 1 Tablespoon
  Saffron shreds/Pinch of powdered saffron 7
  Butter 1 Tablespoon
  Ground cinnamon 1 Pinch
  Whole cloves 5
  Garlic salt 1 Pinch
  Onion 1 Tablespoon, minced
  Peas 1⁄2 Cup (8 tbs)
  Rice 1 Cup (16 tbs), uncooked
  Curry powder 2 Teaspoon
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Pinch
  Chopped cashew nuts 1 Tablespoon
  Raisins 1 Tablespoon, chopped
  Shredded coconut 1 Tablespoon (Unsweetened)
Directions

Warm milk; add saffron 30 minutes before cooking.
Melt butter in a saucepan.
Add cinnamon, cloves, garlic salt (if desired), and onion.
When onion is tender and pink in color, add peas and rice.
Add curry powder and stir.
Add milk and saffron, then water and salt.
Add cashew nuts and raisins.
Cover and cook until rice is tender, about 25 minutes, or until water is absorbed, stirring occasionally.
Put in serving dish, sprinkle with unsweetened shredded coconut, and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Rice
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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