It is a light and fragrant Panjabi rice dish made with fresh spring vegetables such as peas, carrots and beans, cooked with basmati rice and mild whole spices. This dish is perfect for the UK spring season as it uses fresh seasonal vegetables and is easy to digest. It is usually served with yoghurt raita, fresh salad or pickle.
*****INGREDIENTS*****
1 cup basmati rice (washed and soaked for 20 minutes)
½ cup fresh green peas
1 medium carrot, diced
½ cup green beans, chopped
1 small potato, diced (optional)
1 medium onion, thinly sliced
1 green chilli, slit
1 tbsp ginger-garlic paste
2 tbsp ghee or oil
1 bay leaf
1 inch cinnamon stick
3 green cardamoms
4 cloves
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp coriander powder
Salt to taste
2 cups water
For Garnish
Fresh coriander leaves
Fried onions (optional)
*****INSTRUCTIONS*****
First rinse the basmati rice well and soak it in water for about 20 minutes. Drain and set aside.
Heat ghee or oil in a deep pan or pressure cooker. Add cumin seeds, bay leaf, cinnamon stick, cardamoms and cloves. Let them release their aroma.
Add sliced onions and sauté until light golden.
Add ginger-garlic paste and green chilli. Cook for about 1 minute.
Add carrots, beans, peas and potatoes. Stir and cook the vegetables for 3–4 minutes.
Add turmeric powder, coriander powder and salt. Mix well so the vegetables are coated with the spices.
Add soaked rice and gently mix with the vegetables.
Pour in water and bring to a boil. Then cover and cook on low heat for 12–15 minutes until the rice is soft and fluffy.
Turn off the heat and let it rest for a few minutes.
Garnish with fresh coriander leaves and fried onions.
Serve hot with yoghurt raita and salad for a fresh and comforting Panjabi spring meal.
