Usuba
Indian Rice Pilaf with Peas and Spices
Fragrant basmati rice with green peas, enriched with cashews, raisins, and traditional Indian spices. The dish is prepared using the pilaf method — rice is stir-fried with spices, then simmered in broth until tender. Suitable as a standalone dish or as a side to vegetable and meat dishes.
- Total
- 40 min
- Standard serving
- 243.9 g
Ingredients
Total 13- Basmati rice
46.875 g≈ 4 tbsp - Ghee
11.25 ml≈ 2.5 tsp - Cashew
10 g≈ 2 tsp - Caraway seeds
0.938 g≈ 1/4 tsp - Green pepper
0.25 g - Water
107.5 ml≈ 7 tbsp - Grated ginger
2.048 g≈ 1/3 tsp - Green peasгорошком
35.625 g≈ 3 tbsp - Turmeric
1.125 g≈ 1/4 tsp - Garam Masala
0.585 g - Salt
1.25 g≈ 1/4 tsp - Raisins
15 g≈ 3.5 tsp - Herbs
12.5 g≈ 2.5 stalk
Instructions
- 1
Step 1
Sort through basmati rice, rinse and dry it. If you are using Carolina rice, there is no need to sort through or rinse it.
- 2
Step 2
Heat the clarified butter in a pan over medium-low heat. Add cashews and fry, stirring constantly, until golden brown. Remove the nuts with a slotted spoon.
- 3
Step 3
Increase the heat and add cumin seeds, green chili pepper, and grated ginger. Stir and fry the spices until the cumin seeds turn brown. Add rice and fry, stirring, for about 2 minutes.
- 4
Step 4
Pour in water, add green peas (if using fresh), turmeric, garam masala, raisins, salt and herbs. Bring to a boil over high heat.
- 5
Step 5
After boiling, reduce the heat to low, cover the pot with a tight lid, and simmer for 20–25 minutes until the water is completely absorbed and the rice becomes soft.
If using frozen peas: thaw them under hot water, 15 minutes after closing the lid, open the pot and add the peas on the surface of the rice. Close the lid and cook for another 5–10 minutes.
- 6
Step 6
Turn off the heat and leave the rice covered for 5 minutes. Remove the lid, add the fried nuts and fluff the rice with a fork before serving.
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