Usuba
Pilaf with Carrots and Oriental Spices
Fragrant rice pilaf with fried carrots, cumin, barberry, and mustard. The dish is cooked in a cauldron with ghee and spices, resulting in a crumbly texture and rich flavor.
- Total
- 35 min
- Standard serving
- 417.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the carrots into julienne strips.
- 2
Step 2
In a cauldron, melt the clarified butter and fry the spices: cumin, barberry, and mustard.
- 3
Step 3
When the mustard seeds start to crackle and release their aroma, add the carrots. Stir and fry for 10–15 minutes.
- 4
Step 4
Add rice, salt and turmeric. Mix with carrots. Immediately pour in hot water, bring to a boil, cover with a lid and reduce the heat to medium.
- 5
Step 5
Boil for 15–20 minutes until all water has evaporated.
- 6
Step 6
Before serving, gently mix the pilaf. If desired, serve with sliced tomatoes seasoned with salt and red pepper.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
