Aromatic Rice Pilaf | Dry Fruit Pulav | Celebrity Chef Recipes

Hello my dear friends..Hope you all had a fresh start to this beautiful week..Today’s recipe is Anjum Anand’s Aromatic Rice Pilaf.It is a very quick and mild spicy plain pilaf that is suitable for vegetarians and non-vegetarians.This rice is full of flavours and I managed to change the recipe a bit by adding lots of dry fruits in it.Also mint leaves gave the pilaf nice aroma,unlike normal biryani this is a very mild variety of rice with less spices,I served this with Murgh Makhani which I will post soon..

As you all know Anjum Anand is a famous Indian based London settled chef who is very popular across the globe.I love all her recipes and the simple way the items are cooked,I have already tried her Goa Red Chicken Curry which is a perfect accomplishment for this aromatic rice pilaf.Also my dear hubby loved this dry fruit pilaf with Spicy Egg Masala Each grain is finely cooked and give a tongue treat..

When you have less time I suggest you to go for this plain rice pilaf instead of biryani.

Preparation Time – Under 60 min

Serves – 5

Ingredients:

Basmathi Rice – 3 cups( 300 gms)
Onions chopped – 1 Big
Green chilli slit – 5
Mint Leaves – 1 fistful
Cloves – 7
Green Cardamom – 4
Black Cardamom -3
Cinnamon – 1 inch piece
Cashews – 10
Raisins -10
Oil/Ghee – 5 tbsp
Saffron or Yellow food colouring – 1 tbsp
Salt to taste
Water

Recipe for Rice Pilaf:

1.Start melting ghee in a heavy bottomed pan.Add in the whole spices like cloves, cinnamon,green and black cardamom

2.Add in cashews in raisins and fry for a minute.Next add in chopped onions,green chillies and cook for 2 minutes.Adjust salt as well at this point.

3.Pop in a tea spoon of ginger garlic paste and cook till onions are soft.Throw in some mint leaves to give your pilaf a nice aroma.

4.Add in coriander powder and mix well.Cook the mixture for about 5-8 minutes until yu feel the nice mint aroma

5.Add in the soaked basmathi rice and mix well such that the masala gets coated to rice grains well.

6.Pour in five cups of water(rem the cup you measured your rice) and adjust salt,Stir well on high flame for 5 min and reduce the flame,Cook covered till the rice gets cooked.This may take 20 min.

7.When the rice is cooked almost,add in some saffron milk or yellow food colouring here and there over the rice and fold the rice gently from the bottom. Sprinkle coriander leaves and switch off,Serve hot with your favourite gravy

TIP 1 : Remember the water ratio.If you add two cup of rice always add one minus the double amount of water.This keeps the grains not stick to each other and allows to get cooked separately.

TIP 2 : Always cook on low flame with lid covered.You could use a kitchen foil to seal the edges of the vessel such the the pressure remains intact and helps to cook the rice perfectly.

TIP 3 : Do not stir the rice more times at the end,else the grains may get mashed.