Char's Aromatic Rose Water Saffron Green Peas Pilaf

Name: Char's Aromatic Rose Water Saffron Green Peas Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups kohinoor long-grain basmati rice, cleaned, washed, soaked in 6 cups of water and drained; 3 ¾ cups water or 3 ¾ cups maggi vegetable broth with onions; 1 tablespoon cumin seed; 4 cloves; 4 green cardamoms; 1 inch cinnamon stick; 2 bay leaves; 3 tablespoons oil; 3 drops rose water (I use the Laxmi brand which is made in USA and is very, very good!); 1 cup green peas, defrosted; 6 saffron strands; 2 teaspoons mtr madras rasam curry powder; 1 teaspoon coriander powder; ½ teaspoon red chili powder; 1 teaspoon turmeric powder; 4 -5 whole black peppercorns; 1 teaspoon salt; 3 -5 drops lemon juice, freshly squeezed

Servings: persons

1 ½ cups kohinoor long-grain basmati rice, cleaned, washed, soaked in 6 cups of water and drained
3 ¾ cups water or 3 ¾ cups maggi vegetable broth with onions
1 tablespoon cumin seed
4 cloves
4 green cardamoms
1 inch cinnamon stick
2 bay leaves
3 tablespoons oil
3 drops rose water (I use the Laxmi brand which is made in USA and is very, very good!)
1 cup green peas, defrosted
6 saffron strands
2 teaspoons mtr madras rasam curry powder
1 teaspoon coriander powder
½ teaspoon red chili powder
1 teaspoon turmeric powder
4 -5 whole black peppercorns
1 teaspoon salt
3 -5 drops lemon juice, freshly squeezed

1
If you want to prepare this pilaf using Maggi veg broth with onions instead of water (to make it even more lfavourful), dissolve 2 cubes of Maggi veg.
2
broth with onions in 3 3/4 cups of water.
3
Boil until the cubes dissolve completely.
4
Remove from flame and keep aside, covered, until required.
5
Now heat oil in a skillet on medium flame.
6
Once its hot, toss in the cumin seeds, cloves, green cardamoms, cinnamon stick, bay leaves and the black peppercorns.
7
Allow the cumin seeds to splutter.
8
Once they stop spluttering, add the rasam powder, salt and greenpeas.
9
Mix well.
10
Fold in the drained rice, saffron, lemon juice (to taste), rose water, water or Maggi veg.
11
broth with onions (prepared in step 1) and the masala powders, i.
12
e, turmeric powder, corriander powder and red chilli powder.
13
Mix well.
14
Bring to a boil on high heat.
15
Once it comes to a boil and the aroma is wafting all through your kitchen, lower flame, partially cover and cook until all the water or broth has been absorbed by the rice.
16
Remove from flame.
17
Serve hot immediately on clean plates, alongwith low-fat or fat-free plain yogurt or a raita on the side!
18
Enjoy!

620

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 ½ cups kohinoor long-grain basmati rice, cleaned, washed, soaked in 6 cups of water and drained, 3 ¾ cups water or 3 ¾ cups maggi vegetable broth with onions, 1 tablespoon cumin seed, 4 cloves, and more.

Yes, Char's Aromatic Rose Water Saffron Green Peas Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!