I recently made some mango pickles and still have some pickle brine. So, decided to make some pickled pilaf today. Everyone usually loves this rice as the pickle brine adds nice aroma and flavor to a simple vegetable pilaf. You can also use achari masala in place of pickle brine. This rice can be enjoyed with some raita or you can serve it with some dal.
I have shared the recipe for achari masala earlier and click here for recipe.
Author: Priya Shiva
- Basmati Rice - 1 cup
- 1 Onion (sliced)
- 1 potato (peeled and chopped)
- 2 Carrots (peeled and chopped)
- 6 French Beans (chopped ½ inch)
- Green peas - ½ cup
- Yoghurt/Curd - 2 tbsp
- Bay leaf - 2
- Black cardamom - 2
- Green Cardamom - 3
- Cumin seeds - 1 tsp
- Red chilly Powder - 1 tsp
- Pickle Brine - 2 tbsp ( You can also use 2 tsp achari masala in place of pickle brine)
- Turmeric Powder - ¼ tsp
- Salt to taste
- Cooking Oil/Ghee - 2 tbsp
- Few cashews and raisins
- Boil the rice in salt water (3 cups water) and when each grain is cooked and drain excess water and spread it in a plate.
- Do not overcook the rice or else it will become sticky. So, keep a watch on the rice.
- Blend curd in little water and keep it aside.
- Add Oil/Ghee in a heavy bottom pan and add cumin seeds, black cardamom, bay leaf, sliced onions, cashews, raisins and saute on low flame. When onions turn light golden brown, add green peas, potato, carrot, beans and mix well.
- Add red chilly powder, pickle brine (or achari masala ) , turmeric powder and little salt and mix well. Cover the pan with a lid and let it cook for 2 minutes.
- Now add curd, green cardamom and mix it well and let it cook for 2 minutes.
- Now add cooked rice, salt to taste and mix gently.
- Remove from the flame and serve it hot with some Raita and Papad.