Usuba
Indian Style Vegetable Pilaf
Aromatic basmati rice with carrots, corn and tomatoes, seasoned with turmeric and ginger. Vegetables are sautéed before cooking to preserve their texture and rich flavor. The dish turns out fluffy and fragrant with Oriental spices.
- Total
- 40 min
- Standard serving
- 103.1 g
Ingredients
Total 10
Instructions
- 1
Step 1
Rinse the rice under cold water and soak for 15 minutes. Cut the carrots into thin strips, tomatoes into slices. Drain the water from the rice.
- 2
Step 2
In a medium saucepan, heat the oil. Fry the grated ginger and turmeric for 1–2 minutes until fragrant.
Add carrots and corn, fry for about 4 minutes. The vegetables should be well browned, but not darkened. This will prevent them from becoming soft during cooking.
- 3
Step 3
Pour in the rice and stir. Add salted water in a ratio of 1 part rice to 1.5 parts water.
Add the tomatoes, bay leaf and spices. Stir and bring to a boil.
- 4
Step 4
Cover the pot with a lid, reduce the heat to low, and simmer until the rice has completely absorbed the water. This will take approximately 10–12 minutes.
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