Kashmiri Pilaf (Vegetarian)
Ingredients:
500g long grain rice, washed and drained
2 tablespoons Charmaine Solomon's Kashmiri Marinade Kashmiri Marinade
2 teaspoons salt or to taste
1 litre water
3 tablespoons sultanas
1 cup frozen peas
Directions:
Put rice into heavy-based saucepan with well fitting lid.
Stir Kashmiri marinade and salt into hot water and add to rice.
Bring to the boil, stir in sultanas.
Cover and cook on very low heat 10 minutes, scatter peas over rice and replace lid, without stirring.
Cook a further 10 minutes, then turn off heat.
Before serving, lightly fluff rice with fork.
Serves 4 - 6
Note: If using an electric rice cooker, stir Kashmiri marinade and salt into 1 cup of hot water, then add cold water to make 1 litre.
Product used in this recipe
Charmaine Solomon Kashmiri Marinade 260g
