Simple rice pilaf

Simple rice pilaf

By
From
Eat Right For Your Body Type
Serves
4
Photographer
Lisa Linder

This pilaf can be made with brown or white basmati rice or with quinoa (which suits kapha better). Ayurveda considers basmati rice to be superior to the other varieties of rice, and I find it very light and easy to digest. This is a really simple dish with lots of flavour but no strong spices, so perfect for the whole family to enjoy with any Indian dish.

Ingredients

Quantity Ingredient
1-2 tablespoons ghee or vegetable oil, (kapha 1 tablespoon oil; pitta 1 1/2 tablespoons; vata 2 tablespoons)
1 teaspoon cumin seeds
3 cloves, (those with a strong pitta imbalance can avoid)
6 whole peppercorns, (pitta please omit)
2.5cm cinnamon shard
1 small onion, peeled and thinly sliced
100g green peas, fresh or frozen
180g basmati rice, cooked according to packet instructions
1/2 teaspoon garam masala
1 tablespoon lemon juice, or to taste
salt

Method

  1. Heat the ghee or oil in a large non-stick saucepan. Add the whole spices and cook for about 30 seconds. Add the onion and sauté gently until lightly caramelised, about 6 minutes. Add the peas (if fresh) and a splash of water and cook, covered, until cooked, around 7–8 minutes.
  2. Add the rice (or quinoa), peas (if frozen), garam masala, lemon juice, salt and a splash of water if the rice/quinoa is dry; gently stir-fry to heat through and serve.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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