Aromatic, spicy, and healthy pilaf with basil Pesto and vegetables

Name: Aromatic, spicy, and healthy pilaf with basil Pesto and vegetables
Total time: 2400 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 3 c fresh basil leaves; 3 garlic cloves, peeled; 1 tbsp ginger, peeled, chopped; 1 green chili, chopped; 1/2 c almond, soaked, peeled; To prepare rice:; 1 1/2 cup basmati rice; 15 asparagus florets with stalk; 1/2 green onion bulbs, chopped; 1 c onion, chopped; 1/4 cup Ghee. Clarified butter; 10 Cloves; 1 inch cinnamon stick; 2 bay leaf; 3 Black large cardamom; 1 tbsp javithri; 1/2 tsp Black cumin (Biryani Jeera); 2 Green chilies chopped lengthwise; 1/2 tsp turmeric powder; 1 tsp Cumin powder; 1 tsp coriander powder; required amount Salt; 1 cup Cilantro leaves, finely chopped; 1 cup Roasted cashews

Lakshmi Sridharan Ph D @cook_19872338

USA

Thanks Juhi Sewani for sharing your recipe basil pesto rice with vegetables. I usually use pesto for pasta. I have a kitchen garden with several herbs; basil is one of them I used lemon scented basil for the pilaf.
I am a health food nut I love spicy aromatic and flavorful pilaf. Easy to make pilaf includes healthy vegetables-- green onion, asparagus, onion, garlic and etc. and spices. I am quite sure that it would delight the palate of everyone who tastes it.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

8 servings

Pesto:
3 cfresh basil leaves
3garlic cloves, peeled
1 tbspginger, peeled, chopped
1green chili, chopped
1/2 calmond, soaked, peeled
To prepare rice:
1 1/2 cupbasmati rice
15asparagus florets with stalk
1/2green onion bulbs, chopped
1 conion, chopped
1/4 cupGhee. Clarified butter
10Cloves
1 inchcinnamon stick
2bay leaf
3Black large cardamom
1 tbspjavithri
1/2 tspBlack cumin (Biryani Jeera)
2Green chilies chopped lengthwise
1/2 tspturmeric powder
1 tspCumin powder
1 tspcoriander powder
required amount Salt
1 cupCilantro leaves, finely chopped
1 cupRoasted cashews

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Steps

40 mins

1

Prepare a checklist. Keep essentials close at hand.
2

Soak the rice in 3c water in a bowl for 10 minutes. Strain, keep aside.
Blend the pesto ingredients in a blender with 3c of water. Use this for cooking the rice.
Cook the rice with pesto and 2tbsp butter in a pressure cooker; follow the instructions in the manual for operating the cooker. Do not overcook.
3

Scrap the hard end of asparagus; blanch by immersing first in boiling water for a couple of minute, remove with a slotted spoon; drain water, immediately transfer to icy water. Remove after a couple of minutes, drain the water; cut into small pieces. Keep aside
4

Heat 2 tbsp ghee in a kadai over medium heat.
Add cloves, cinnamon, bay leaves, cardamom, black cumin (biryani jeera) one after another and sauté for 2 minutes, until aromatic
Add onion and sauté until onion browned – 3 minutes. Add the chopped scallion bulbs. Add the blanched asparagus sauté until the raw smell goes away. About 3-4 minutes. Stir in javithri
Add the cooked rice ; mix gently without breaking the rice.
5

After a couple of minutes, garnish with cilantro and roasted cashews, Transfer to a serving bowl. You may garnish with chopped fresh basil.
You may serve with chips, or papads.

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Lakshmi Sridharan Ph D @cook_19872338

on August 04, 2024 20:58

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