Description
In India, pilaf (pulao) is called the one that is without meat, meat is biryani. Perhaps this is the only non-spicy dish, as it is used as a side dish to a semi-liquid dishes of vegetables, legumes, less meat. It's more festive dish, is present at every wedding, at various events with treats. It is possible to put different vegetables on hand - carrots, bell peppers, green beans, assorted cabbage, eggplant, potatoes.
Ingredients
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Figure
1.5 cup
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Green peas
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Cashews
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Raisins
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Onion
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Carrots
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Cauliflower
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Black pepper
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Saffron
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Peppers red hot chilli
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Zira
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Coriander
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Vegetable oil
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Cilantro
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Salt
Cooking
Rice washed, soaked for 30-40 minutes to Prepare the spices, peas( I had frozen), nuts, soaked raisins.
Cut onions, carrots, cauliflower into small florets.
Saffron stigmas are placed in hot water.
Heat the pan with oil first, lightly fry the cashews, take them out on a napkin. Fry cumin for 1 minute put all the other whole spices, fry for another 2 min. Put onions and fry until Golden.
Put the vegetables, add coriander powder and red pepper, cover with a lid, on low heat bring to readiness.
Put raisins, nuts, saffron with the water in which it was melted butter. Rice drained the water, put in the pan to the vegetables, salt, on high heat fry the rice for 2 minutes, stirring occasionally. Fill with water to cover the rice by 1.5 phalanges of the index finger, bring to a boil, cover, reduce fire and tormented until the rice is tender( mine took 20 min) .
Turn off the heat and leave for 10 minutes. Before serving, remove big spices, sprinkled with coriander.
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