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Rice Pullav (Pillaf)
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This aromatic rice makes an ideal side dish for most recipes. Serve it as an entrée for a quick (but flavorful) lunch. Replace the butter with vegetable oil for a non-dairy version.

Serves: 4

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Total Time:

South Indian Vegetarian-Dairy Side Dish

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2 tbsp. butter, unsalted
1 large onion, sliced
2 cardamom pods
1 green chili, chopped small
1 bay leaf
1 clove, whole
1/8 tsp ground cinnamon
1-1/2 cloves garlic
1-1/4 tsp ginger powder
1/2 tsp. coriander powder
1/3 cup tomato puree
1-1/2 cups water
1 cup mixed peas and carrots
1 cup basmati rice
1 tsp. salt
1 tsp. chopped coriander leaves, for garnish


  1. Heat butter in a skillet and add onions and cardamom for 5 minutes.
  2. Add green chili, bay leaf, clove, and cinnamon and continue frying until onions are golden brown (about 5 minutes).
  3. Combine garlic and ginger into a paste and add to skillet along with coriander, tomato paste and water and bring to boil.
  4. Add vegetables, basmati rice and salt.
  5. Reduce heat and simmer, covered, stirring occasionally, for 15 minutes (or until rice is cooked).
  6. Serve garnished with a sprinkle of coriander leaves.

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