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Kashmiri Mixed Vegetable Pilaf |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Kashmiri Mixed Vegetable Pilaf recipe on the web!!(Kashmiri Sabzi Pullao) Category: Vegetarian Pilafs, Vegan Makes 4 to 6 servings Fragrant with Kashmiri flavors of dried ginger and fennel seeds and studded with lots of colorful vegetables, this dish is reminiscent of the lovely gardens of Kashmir, now sadly off-limits to most of us. _ teaspoon Kashmiri Garam Masala or garam masala _ tablespoons vegetable oil or melted ghee _ teaspoon black cumin seeds _ whole cloves _ teaspoon fennel seeds _ bay leaves ___ teaspoon ground asafoetida _ small white potatoes, cut into wedges _ 1/4 cups basmati rice, sorted and washed in 3 to 4 changes of water _ small carrots, cut into 1/2-inch slices ___ small cauliflower, cut into florets _ cup frozen green peas, thawed _ 1/2 cups finely chopped tomatoes _ fresh green chili pepper, such as serrano, minced with seeds _ tablespoon ground coriander ___ teaspoon ground turmeric _ teaspoon salt, or to taste _ 1/4 cups water ___ cup finely chopped fresh cilantro, including soft stems 1. Prepare the Kashmiri masala. Heat the oil (or ghee) in a large nonstick saucepan over medium-high heat and add the cumin, cloves, fennel, bay leaves, and asasfoetida; they should sizzle upon contact with the hot oil. Quickly add the potatoes and cook, stirring until golden, about 2 minutes. 2. Add the rice and cook, stirring, about 3 minutes, then add the carrots, cauliflower, and peas. Cook a few minutes, then mix in the tomatoes, green chili pepper, coriander, garam masala, turmeric, and salt and cook, stirring, another 3 to 5 minutes. 3. Add the water and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 10 to 15 minutes. Do not stir the rice while it is cooking. Remove from heat, lightly mix the cilantro, then allow the rice to rest about 5 minutes. Transfer to a serving platter, fluff with a fork and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Basmati Rice with Whole Spices Basmati and Wild Rice Pilaf with Roasted Nuts Boiled Basmati Rice Brown Basmati Rice with Asafoetida Coorgi Yogurt Rice Corn, Peas, and Tomato Fried Rice Cranberry Pilaf Creamy Cracked Wheat with Mixed Lentils and Beans Creamy Cracked Wheat, Rice, and Mung Beans Creamy Rice and Mixed Vegetables with Spinach Ribbons Creamy Rice and Split Mung Beans with Cumin Seeds Garlic Shrimp Pilaf with Coconut Milk Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds Goan Coconut Milk Pilaf Grilled Bell Pepper Fried Rice Hyderabadi Layered Rice with Cooked Chicken Hyderabadi Layered Rice with Marinated Chicken Hyderabadi Layered Rice with Mixed Vegetables Kashmiri Mixed Vegetable Pilaf Layered Rice with Eggplant and Coconut Layered Rice with Fragrant Lamb Chops Layered Rice with Fragrant Mixed Nuts and Saffron Layered Rice with Lamb and Apricots Lemon Rice Long-Grain Rice with Roasted Peanuts Madras-Style Spicy Eggplant Rice Mixed Cauliflower Pilaf Mixed Vegetable Pilaf Moist Ground Lamb Pilaf Morel Mushroom Pilaf with Pistachios and Silver Leaves Pilaf-Style Rice and Yellow Mung Beans with Ginger Pilaf-Style Tapioca Pearls Potato, Coconut, and Yogurt Fried Rice Pressed Rice Flakes with Peas and Potatoes Pressed Rice Flakes with Tamarind Punjabi Green Chickpea Pilaf Quick Cilantro-Garlic Pilaf with Peas Quick Soybean Pilaf Roasted Fresh Fenugreek Leave Pilaf Roasted Saffron Basmati Rice Royal Fresh and Dried Fruit Pilaf Savory Saffron and Almond Rice Simple Cumin Basmati Rice Simple Lamb Pilaf South Indian Mustard and Asafoetida Pilaf South Indian Sesame Rice South Indian Tamarind Rice Spicy Chicken Pilaf Spinach and Red Bell Pepper Pilaf Steamed Basmati Rice (Absorption Method) Steamed Basmati Rice with Dry-Roasted Spices Steamed Turmeric and Red Peppercorn Basmati Rice Stir-Fried Indian Vermicelli with Coconut and Vegetables Stir-Fried Mushrooms and Red Chard Pilaf Stir-Fried Spicy Semolina Tangy South Indian Rice and Pigeon Peas Tofu and Chickpea Pilaf Yogurt and Cashew Rice Spicy North Indian Egg Curry * Rice Steamed Green Basmati Rice |
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