Friday, May 20, 2005

pea pilau

1 cup basmati rice
2 tbs butter or ghee
2 tsp fennel seeds
5 cloves
1 tsp dried red chilli flakes
1 bay leaf
1 med onion, finely sliced
½ tsp cinnamon
1 tsp cardamom
1 ½ tsp turmeric
1 ½ tsp salt
1 cup peas, fresh or frozen
2 cups water

Rinse rice with changes of cold water until water remains clear. Let soak for 15 minutes. Drain well.

In a large saucepan over medium heat, melt butter or ghee. Add fennel seeds and cook until seeds lightly brown. Stir in cloves, chilli flakes and bay leaf. Add onion and sauté until soft and lightly browned, stirring frequently. Stir in cinnamon, cardamom, turmeric and salt. Add rice, peas and water. Stir to combine and bring to a simmer. Reduce heat, cover and continue simmer for 12 minutes, until water is absorbed. Fluff pilau with a fork. Serve with your favourite Indian curry dish.

Note: Turmeric powder is also a powerful textile dye. Be careful to keep it from your clothing, as well as pale, porous surfaces such as some kitchen countertops. If surface staining occurs, use toothpaste and a soft brush to safely remove.

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