Multi colored pilaf with broccoli, red and orange bell peppers, and carrots

Name: Multi colored pilaf with broccoli, red and orange bell peppers, and carrots
Total time: 2400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 4 c broccoli buds + stem below, cut into small pieces; 1/2 c green bell pepper, cut into small pieces; 1/4 c orange bell pepper, cut into small pieces; 1 c carrots cut into small pieces; 2 c basmati rice; 1 tbsp sesame seed oil; 1 tsp mustard seeds; 1/2 tsp asafetida; 1/2 tsp turmeric powder; 1/2 tsp black jeera; 1 tsp cloves; 2 inch cinnamon stick; 10 whole cardamoms; 2 tsp ginger, chopped; 4 green chiles, chopped; 1/4 c mint, chopped; 1 c onion, chopped; 4 garlic cloves, minced; 1/4 c butter; 1 tsp saffron, dissolved in water; to taste Salt; 1/4 C chopped cilantro; 1 cup roasted cashews

Lakshmi Sridharan Ph D @cook_19872338

USA

#Jan #W3 #Win #week8
Color is one of the most important ingredients in food. Food should be pleasing to all sensory perceptions. Color is as important as taste, nutrients, and aroma. veggies included are good for heart, brain, gut, blood anti inflammatory, anti cancer Here is one such recipe that satisfies all requirements. A colorful pilaf made with basmati rice, carrots, green and orange bell peppers and spiced with cloves, cinnamon, garlic, ginger, hing, fennel seeds etc. To retain the color fresh vegetables were blanched and added to the pilaf after rice was almost cooked. The hot water in which the vegetables’ were blanched was used as vegetable stock for cooking the rice. Pilav was garnished with cilantro and dry roasted cashews

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

5 servings

4 cbroccoli buds + stem below, cut into small pieces
1/2 cgreen bell pepper, cut into small pieces
1/4 corange bell pepper, cut into small pieces
1 ccarrots cut into small pieces
2 cbasmati rice
1 tbspsesame seed oil
1 tspmustard seeds
1/2 tspasafetida
1/2 tspturmeric powder
1/2 tspblack jeera
1 tspcloves
2 inchcinnamon stick
10whole cardamoms
2 tspginger, chopped
4green chiles, chopped
1/4 cmint, chopped
1 conion, chopped
4garlic cloves, minced
1/4 cbutter
1 tspsaffron, dissolved in water
to taste Salt
1/4 Cchopped cilantro
1 cuproasted cashews
main course, pilaf

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Steps

40 mins

1

Collect the required ingredients; keep them within your reach
2

Collect the required ingredients; keep them within your reach
3

Blanch the vegetables-broccoli, green and orange yellow peppers, and carrots.- i. e. immerse them in boiling water for a couple of minutes and immediately transfer the vegetables alone to a dish containing ice cold water. After a few minutes drain the water.
The boiling water in which you submerged the vegetables is your vegetable stock. You will use it later for cooking the rice.
Soak saffron in a small bowl with 2tbsp boiling water; this will give a nice color
4

Soak basmati rice in 4c water for 20 mins. Strain
In a heavy skillet, over medium heat, temper the spices, mustard, jeera, hing, turmeric etc.- about 3-4 minutes.
Stir in cloves, cinnamon, cardamom. Add ginger, green chile, curry leaves, and mint, Stir fry for a couple more minutes. Stir in onions-sauté for a few minutes. Let the onions brown. Stir in garlic. Stir in butter, and rice; Stir fry for a couple of minutes. Add 4c vegetable stock. Bring it to boil. Simmer the heat. Stir in saffron
5

Stir now and then to make sure that the rice does not stick to the skillet. When the rice is almost cooked add the blanched veggies. Cook for 4-5 minutes. Add salt. Mix gently without breaking the rice or vegetables. Turn off the stove.
6

Garnish with cilantro and dry roasted cashews. Aromatic colorful flavorful pilaf is ready, Taste and serve with chips, pappads. raitha etc.

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Lakshmi Sridharan Ph D @cook_19872338

on January 17, 2023 20:05

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography