Pilaf with bees and peas

Description

This delicious, attractive to look at, spicy pilaf can be a Desk decoration a La fourchette, and it is suitable as a main dish for a light Breakfast or lunch. It pleases the eye with bright colors and has a wonderful aroma and taste.

Ingredients

Figure

190 g
Vegetable oil

3 Tbsp
Cashews

0.25 cup
Zira

1 tsp
Peppers red hot chilli

2 tsp
Ginger

0.5 Tbsp
Water

420 ml
Green peas

150 g
Turmeric

1 tsp
Garam masala

0.5 tsp
Raisins

50 g
Salt

1 tsp
Basil

1 Tbsp
Oregano

0.5 Tbsp
Thyme

0.5 Tbsp

Cooking

All the necessary products.

For this dish I used the "Indica-gold", amber grain parboiled long grain rice.

Weigh needed for risotto 190 g of rice.

Heat the vegetable oil in a heavy three-liter pot with Teflon coating on moderately low heat.

Add cashews

Fry, stirring constantly, until Golden brown.

Remove the nuts with a slotted spoon.

Slightly increase the flame and pour in a pan cumin seeds, 1-2 tsp finely chopped red hot pepper, and you put as much as you like,

And grated or finely chopped ginger. Stir and fry until the spices until cumin seeds will not brown.

Add rice and fry, stirring, about 2 min.

Pour in the water (if you are using fresh green peas, then now is the time to add it in the pan), add turmeric, garam masala, raisins, salt and herbs.

On high heat

Bring water to a boil.

Once the water is boiling, I make the minimum fire,

Tightly cover adjacent cover

And leave to slowly simmer 25 min. until all water is absorbed and the rice is soft and airy. I use frozen peas, so I put it in a colander and thaw under running hot water. Thus prepared I add the peas after 15 min. after I closed the lid.

For this it is necessary to quickly remove the cover and instantly knock over the bowl of peas on the surface of the rice. The lid should immediately return to the place and pilaf should cook 5-10 minutes until water is absorbed and the rice is air.

Turn off the fire and leave the rice under the lid for 5 minutes to gentle grain gained strength. Just before serving I remove the cover, pour the roasted nuts and loosen the hot rice with a fork.

And in the end I got such a beautiful, spring, bright, colorful, fun, tasty and fragrant pilaf with bees. Of course, You can decorate the dish as more like, well, I decided to invite spring and the first bees here on a Sunny pilaf!!!

Very delicious when hot, and very tasty when cold!!!

Pilaf I added Chinese plum sauce. Welcome!!! Sit down to the table and Bon appetite!!!

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