Vata · Pitta · lunch
Basmati & Vegetable Pilaf
Basmati and vegetable pilaf is fragrant rice cooked with seasonal vegetables and gentle spices, a balanced, easy main meal in Ayurvedic cooking.
- Suits
- Vata, Pitta
- Type
- lunch
- Time
- 35 min
- Difficulty
- Moderate
- Serves
- 3
- Season
- all
Ingredients
- 1 cup white basmati rice
- 2 cups mixed vegetables, chopped (carrot, courgette, green beans)
- 1 tbsp ghee
- 1 tsp cumin seeds
- 3 cloves
- 1 small cinnamon stick
- 3 green cardamom pods
- 1/2 tsp ground turmeric
- 1 inch fresh ginger, grated
- 1/2 tsp rock salt
- 2 cups water
- Fresh coriander leaves, to finish
Method
- Rinse the basmati until the water runs clear, then soak it for ten minutes and drain.
- Warm the ghee in a wide pot and add the cumin seeds, cloves, cinnamon stick and cardamom pods. Let them sizzle until fragrant.
- Stir in the ginger and turmeric, then add the chopped vegetables and cook for two to three minutes.
- Add the drained rice and stir gently so it is coated in the spiced ghee.
- Pour in the water and salt, and bring to a gentle boil.
- Lower the heat, cover, and cook undisturbed for about fifteen minutes until the water is absorbed and the rice is tender.
- Turn off the heat and let it rest, covered, for five minutes.
- Fluff gently with a fork, scatter coriander on top, and serve warm.
Use whatever vegetables are in season and easy to digest. Letting the rice rest off the heat keeps the grains separate.