North Indian Pilaf Recipe

Name: North Indian Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. peanut oil; 1 tsp. cumin seed; 1 tsp. fennel seed; 3-inch cinnamon stick; 8 whole cardamon pods; 1 medium onion, chopped; 1 Tbsp. fresh ginger, shredded; 1 tsp. chopped garlic; 1/2 tsp. salt; 1 carrot, grated; 1/2 c. green peas; 3/4 c. small cauliflower florets; 1 1/2 c. rice; 2 3/4 c. water, boiling

Servings: persons

3 Tbsp. peanut oil
1 tsp. cumin seed
1 tsp. fennel seed
3-inch cinnamon stick
8 whole cardamon pods
1 medium onion, chopped
1 Tbsp. fresh ginger, shredded
1 tsp. chopped garlic
1/2 tsp. salt
1 carrot, grated
1/2 c. green peas
3/4 c. small cauliflower florets
1 1/2 c. rice
2 3/4 c. water, boiling

1
Heat oil in large, heavy, nonstick pan.
2
Add cumin and fennel seed.
3
When darkened, add cinnamon and cardamon for one minute. Still stirring, add onion, ginger and garlic, cook until onion is soft.
4
Add vegetables and salt, continue to saute for 5 minutes. Add rice and stir for 2 minutes.
5
Add boiling water, stir, cover and reduce heat to simmer until water is absorbed (about 40 minutes).
6
Remove from heat, let stand 5 minutes.
7
Serve hot or at room temperature.

2095

kcal

Calories

172

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 3 Tbsp. peanut oil, 1 tsp. cumin seed, 1 tsp. fennel seed, 3-inch cinnamon stick, and more.

Yes, North Indian Pilaf falls under the General 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.

North Indian Pilaf

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