Step 1: The Rice
Before you start, cook your brown rice with a little salt until you have at least 5-6 cups of cooked rice. You can substitute white rice if you like. I like to use Basmati rice because it has a nutty flavor and the grains are always light and fluffy. I like to allow my rice too cool down before I fry it with the other ingredients, but this is not necessary. Cold rice is perfectly fine to use for this dish, that is why this is a great way to jazz up leftover rice.
Rice cooking notes: One cup of rice usually yields 3 cups of cooked rice so two cups of uncooked rice should give you enough cooked rice for this pilaf. Also use a two/one ration of water to rice to get nice fluffy rice for brown rice. If you decide to use white rice, use 1 1/2 cups of water per cup of uncooked rice for fluffy white rice. Always remember to rinse your rice well before cooking it.
Step 2: Creating the Pilaf
1 tsp of cumin seed
10-15 curry leaves
1 small cinnamon stick
3-4 green cardamom pods
3-4 black cloves
Fry all ingredients for about 1 minute until fragrant.
1 onion chopped
2 carrots grated
1-2 green chilies seeded and diced
1 Tbs of garlic grated
1 Tbs of ginger grated
Salt to taste
Saute well until onions soften.
*If you like to make this spicier, you can also add some red chili flakes.
Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission