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Kashmiri Mixed Vegetable Pilaf |
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Serves: 4 Print this Recipe(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. 1 teaspoon Kashmiri Garam Masala or garam masala 2 tablespoons vegetable oil or melted ghee 1 teaspoon black cumin seeds 6 whole cloves 1 teaspoon fennel seeds 2 bay leaves 1/8 teaspoon ground asafoetida 3 small white potatoes, cut into wedges 1 1/4 cups basmati rice, sorted and washed in 3 to 4 changes of water 3 small carrots, cut into 1/2-inch slices 1/2 small cauliflower, cut into florets 1 cup frozen green peas, thawed 1 1/2 cups finely chopped tomatoes 1 fresh green chili pepper, such as serrano, minced with seeds 1 tablespoon ground coriander 1/2 teaspoon ground turmeric 1 teaspoon salt, or to taste 2 1/4 cups water 1/2 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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