Vegetable Rice Pilaf

This is a delicious and fairly simple rice dish that is seasoned with a medley of Indian spices…mixed and cooked in a broth flavored with coconut milk.

I have made this with the Chicken Makhtoum recipe from yesterday and the flavors from both dishes blend together beautifully.  Of course, it will also go well with a nice, thick gravy-like  lamb stew or with baked chicken.

For this recipe you will need:

4 tablespoons corn oil

1 large onion, finely chopped

1 carrot, diced into small pieces

2 fresh green chilies, chopped (I choose to de-seed the chilies to lessen the heat)

2 cloves of garlic, minced

3 cups of hot water

1/4 cup of coconut powder

2 Maggi chicken stock cubes

1 teaspoon of ground nutmeg

1/2 teaspoon ground cardamon

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground black pepper

3 cloves, whole

1 teaspoon black mustard seeds

2 cups of basmati rice

In a large bowl, add coconut powder and slowly add a bit of the hot water and mix into a smooth paste.  Add the remaining hot water and mix well.  Add the Maggi stock cubes and the spices except for the cloves and mustard seeds.

Stir together and let sit for about 2 minutes until the stock cubes melt.  Stir again.

In a medium pot, heat the 4 tablespoons of corn oil.  When hot add the onions and carrots and sautee until the onion has softened.

Add the cloves, mustard seeds, green chilies, and garlic.

Stir well and then add the coconut milk mixture.

Bring to a boil.  Once it starts boiling, add the basmati rice.  Stir gently a couple of times.  Bring back to a boil.  Cover and reduce the flame to very low.  Cook for 17 minutes.

When done, gently fluff the rice with a fork and serve hot.  Enjoy!




4 responses to “Vegetable Rice Pilaf

  1. That rice would be good with roasts, yummy!

  2. I’m preparing this today except I don’t have all the spices mentioned.

  3. Hello, sorry I just saw this and just wanted to say that I am not sure which other spices you can substitute. The first thing that came to my mind was any spice that sounds Indian-ish would be good…maybe garam masala. For the nutmeg and cloves maybe you can use allspice. Hopefully whatever substitutions you used still made the rice turn out delicious.

  4. Masyallah… very interesting….

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