The Vegetarian Curry Bible

South Indian Pilau Rice

Kesar Chawal (Saffron Rice)

Ingredients:

•

1 cup Rice (Preferably Basmathi rice)

1/3 cup Tomato puree

1 large Onion

1 cup Vegetables (preferably peas and carrots)

1/4-1/2 tsp Coriander powder (also called dhania powder)

1/8-1/4 tsp Garlic powder or

1 1/2 cloves garlic

1/8-1/4 tsp Ginger powder or

1/4" piece Ginger

1/8-1/4 tsp Chili powder

1 Green chili cut into small pieces

1-2 pieces Cardamom

1 piece Cloves

1/4" stick or 1/8 tsp powder Cinnamon

1 Bay leaf

•

2 cup Rice

4 cup Water

6 Tbsp Ghee

1 tsp Saffron threads (or less)

2 Tbsp Hot water

1 cup Sliced onion

1 small Cinnamon stick - splintered

4 Bay leaves

4 large Black cardamoms

1 Tbsp Cumin seed

4 Cloves

2 tsp Salt

Method:

Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat

ghee and fry onions and then remove and keep aside. Add cinnamon, cumin

seeds, cardamoms, cloves and salt.

1 tsp Salt

1 tsp Coriander leaves (if needed)

Wait 1 minute and then add the bay leaves and 1/2 the onions.

Drain the rice and reserve the water. Add the rice grains and stir for 4-5

minutes until all the water evaporates and the grains of rice are coated with oil.

Add the water and bring to a boil. Add saffron and its water and pressure cook

at 15 psi. Remove from the heat and allow the pressure to drop by itself.

Method:

Clean the rice with water and set aside. Cut the onions length wise. Fry the

onions and cardamom in butter for about 4 minutes. If you are using green

chili, then add the chili.

Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown

(

This will probably take another 4-5 minutes). Add the garlic and ginger paste

preferably prepared from fresh ginger and garlic). Add dhania powder and

chili powder (if green chili was not added before). Add the tomato paste and

one cup of water and bring the mixture to boil.

Add the vegetables, rice and salt. If you like coconut, add ¼ cup of coconut

flakes.

Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture.

cover the lid again and wait until cooked (might take about 10-15 minutes).

sprinkle on the coriander leaves in the end.