Fennel Pilaf rice -Fennel a fragrant spice, giving a lovely liquorice flavour to dishes.Using this in this vegetable pilaf, it brings freshness to the dish making it delicious and aromatic.
I cup basmati rice
2 cups water
1 cup diced mixed vegetable of choice (carrot,sweetcorn,potato,peas)
1 teaspoon salt
1.5 teaspoons fennel seeds
1/2 teaspoon turmeric
1 tablespoon olive oil
1 dry red chilli
3-4 curry leaves
1/2 teaspoon cumin seeds
1.Wash the rice and soak for 30 mins or longer.
2.In a pan dry roast the fennel seeds and cool.
3. Once fennel seeds are , cool reserve 1/2 teaspoon and grind the rest to release the flavour to a coarse powder
4. In shallow pan with lid, heat the oil , when hot add the red chilli, cumin seeds and curry leaves .
5.Next drain the rice and add to the hot oil saute rice for 2-3 minutes till all the grains are throughly coated with oil.
6.Add the salt and turmeric and roasted fennel powder and saute for 1 more minute.
7. Add two cups water to rice and bring to boil.
8.Once boiling, cover the pan witha lid, turn heat to lowest setting and cook rice covered for 20 minutes.(For perfect rice Do not open pan lid in this time)
9.After 20 minutes open lid and flufff rice up with a fork.
10.Transfer to a serving dish and sprinkle the rice with the reserved fennel seeds.
Serve with aloo chana curry and cucumber salad.
You may like: