Indian Vegetable Pilaf with Whole Spices

Name: Indian Vegetable Pilaf with Whole Spices
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (280 g) basmati rice, rinsed in several changes of cold water until the water runs nearly clear, then soaked in cold water for 30 minutes and drained well; 3 tablespoons (42 g) ghee or neutral oil; 1 teaspoon (2 g) cumin seeds; 1 piece (3 g) cinnamon stick, about 2 inches (5 cm) long; 4 pods (1 g) green cardamom pods, lightly crushed; 4 cloves (½ g) whole cloves; 1 leaf (½ g) bay leaf; 6 peppercorns (½ g) black peppercorns; 1 medium (150 g) medium yellow onion, thinly sliced into half-moons; 1 tablespoon (15 g) fresh ginger and garlic, ginger and garlic finely grated or minced together (about 1 inch ginger and 3 cloves garlic); 1 chile (10 g) green chile (serrano or Thai), slit lengthwise (optional); 1 medium (100 g) medium carrot, peeled and cut into ¼-inch (6 mm) dice; ¾ cup (75 g) green beans, trimmed and cut into ½-inch (1.25 cm) pieces; ¾ cup (110 g) green peas, frozen, no need to thaw; ¼ teaspoon (½ g) ground turmeric; 2¼ cups (530 ml) water, hot or room temperature; 1½ teaspoons (9 g) fine salt; 1 teaspoon (5 ml) lemon juice, freshly squeezed; 2 tablespoons (8 g) fresh cilantro, chopped (optional)

From the MyKitchenBank Kitchen

Fragrant basmati rice simmered with caramelized onion, whole spices, carrots, green beans and peas. Fluffy, separate grains and a gently spiced aroma make it a perfect main with raita or a side for curries.

Prep: 20 min
Cook: 35 min
Wait: 40 min
Total: 1 hr 35 min
Makes: About 6 cups (4 main-course servings or 6 side servings)

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Ingredients

4 servings

1½ cups (280 g) basmati rice, rinsed in several changes of cold water until the water runs nearly clear, then soaked in cold water for 30 minutes and drained well
3 tablespoons (42 g) ghee or neutral oil
1 teaspoon (2 g) cumin seeds
1 piece (3 g) cinnamon stick, about 2 inches (5 cm) long
4 pods (1 g) green cardamom pods, lightly crushed
4 cloves (0.5 g) whole cloves
1 leaf (0.5 g) bay leaf
6 peppercorns (0.5 g) black peppercorns
1 medium (150 g) medium yellow onion, thinly sliced into half-moons
1 tablespoon (15 g) fresh ginger and garlic, ginger and garlic finely grated or minced together (about 1 inch ginger and 3 cloves garlic)
1 chile (10 g) green chile (serrano or Thai), slit lengthwise (optional)
1 medium (100 g) medium carrot, peeled and cut into ¼-inch (6 mm) dice
¾ cup (75 g) green beans, trimmed and cut into ½-inch (1.25 cm) pieces
¾ cup (110 g) green peas, frozen, no need to thaw
¼ teaspoon (0.5 g) ground turmeric
2¼ cups (530 ml) water, hot or room temperature
1½ teaspoons (9 g) fine salt
1 teaspoon (5 ml) lemon juice, freshly squeezed
2 tablespoons (8 g) fresh cilantro, chopped (optional)

Equipment (5)

3-quart (3 L) heavy-bottomed pot with tight-fitting lid
Fine-mesh strainer
Medium bowl for soaking rice
Fork for fluffing
Clean kitchen towel (optional, for sealing lid)

Steps

Before you start

Rinse and soak the rice for 30 minutes; this lengthens the grains and keeps them from breaking.
Chop all vegetables before you begin cooking, because the onion browns quickly.
Use a heavy-bottomed pot with a tight-fitting lid (3-quart/3-liter) so steam stays inside.
Total time includes 30 minutes of soaking and a 10-minute rest at the end.

1
Rinse and soak rice
- Place the basmati in a bowl and cover with cold water.
- Swirl with your fingers, pour off the cloudy water, and repeat 4–5 times until the water is nearly clear.
- Cover with fresh cold water and soak 30 minutes.
- Drain thoroughly in a fine-mesh strainer for at least 5 minutes.
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Ready when: Grains look opaque white and slightly longer; water ran nearly clear when rinsing
Tip: Drain well; excess water left on the rice makes the pilaf mushy.
2
Temper whole spices
- Heat the ghee in the pot over medium heat for 1 minute.
- Add the cumin seeds, cinnamon, cardamom, cloves, bay leaf and peppercorns.
- Stir for 30–45 seconds.
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Ready when: Cumin sizzles and turns a shade darker, and the kitchen smells strongly aromatic
Tip: Lower the heat if the spices darken to dark brown; burnt spices taste bitter.
3
Brown the onion
- Add the sliced onion and a pinch of the salt.
- Cook, stirring often, for 7–8 minutes.
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Ready when: Onion is soft and golden brown at the edges, with some pieces light amber
Tip: Don't rush with high heat; scorched onions turn the pilaf bitter.
4
Add aromatics and vegetables
- Stir in the ginger-garlic and green chile (if using) and cook 30 seconds until the raw smell fades.
- Add the carrot and green beans and cook, stirring, for 3 minutes.
- Stir in the turmeric.
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Ready when: Ginger-garlic smells fragrant, not raw, and the carrot begins to look glossy
5
Toast the rice
- Add the drained rice.
- Gently stir for 1–2 minutes, folding carefully so the grains don't break, until each grain is coated in ghee.
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Ready when: Grains look slightly translucent at the edges and the mixture sounds dry and sandy as you stir
Tip: Use a flat spatula or wooden spoon and fold gently.
6
Add water and seasoning
- Pour in the 2¼ cups (530 ml) water, add the remaining salt, peas and lemon juice.
- Stir once to distribute, then taste the liquid; it should taste pleasantly salty, like light soup.
- Raise the heat to high and bring to a boil.
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Ready when: Liquid reaches a full rolling boil
Tip: Adjust salt now; it can't be corrected after the rice cooks.
7
Simmer covered
- Once boiling, reduce the heat to the lowest setting, cover with the tight lid, and cook without lifting the lid for 15 minutes.
- If your lid is loose, place a clean towel under it.
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Ready when: Steam holes appear on the surface and no liquid is visible when you check at the end
Tip: Don't stir or lift the lid during cooking; escaping steam leaves the rice hard.
8
Rest off the heat
- Turn off the heat and leave the pot covered and undisturbed for 10 minutes so the grains firm up and the moisture distributes evenly.
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Ready when: Surface looks dry and grains are separate
9
Fluff and serve
- Remove the lid.
- Use a fork to gently fluff the rice from the edges toward the center.
- Fish out the bay leaf, cinnamon, and any large spices if you like, then fold in the cilantro.
- Serve hot.
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Ready when: Grains are tender, fluffy and separate, with no hard center when bitten
Tip: Warn guests that whole spices are not meant to be eaten.

Good to know

Tips

Measure the rice and water carefully; a ratio of about 1 part dry rice to 1½ parts water works for soaked basmati.
Cut vegetables small and even so they become tender in the same time as the rice.
Use a pot with a tight lid; if steam escapes, the rice can come out hard on top.
Serve with cucumber raita, plain yogurt or a simple dal for a complete meal.

Make ahead

Soak and drain the rice up to 1 hour ahead, and chop the vegetables up to 1 day ahead (refrigerated). The finished pilaf can be held covered and off the heat for up to 30 minutes.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: cool quickly and store airtight up to 3 days. Freezer: up to 2 months in airtight containers. Reheat with 1–2 tablespoons water per cup of rice, covered, in the microwave for 1–2 minutes or in a covered pan over low heat, until steaming hot throughout.

Substitutions

ghee or neutral oil → vegetable oil or vegan butter. Makes the dish vegan; the flavor is slightly less rich.
green peas → corn kernels or diced bell pepper. Use the same volume; add with the carrots if using bell pepper.
green beans → cauliflower florets or diced potato. Cut small (½ inch/1.25 cm) so they cook in the same time.
basmati rice → long-grain white rice. Reduce soaking to 15 minutes and use 2 cups (475 ml) water.