Char's Aromatic Rose Water Saffron Green Peas Pilaf

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 cups kohinoor long-grain basmati rice, cleaned, washed, soaked in 6 cups of water and drained
• 3 3/4 cups water or 3 3/4 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
• 1/2 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 4 -5 whole black peppercorns
• 1 teaspoon salt
• 3 -5 drops lemon juice, freshly squeezed

Recipe

• 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!