20 Min

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GF

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Clove Masala Pilaf

Cloves are a fragrant spice with magical powers. If you eat cloves, they work as a natural mouth freshener and your body will naturally repel mosquitoes!

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Cook Time

20 Minutes

Serves

4

Directions

Step 1

Rinse the basmati rice in cold water 2 to 3 times. Soak for about 1 to 2 hours and drain.

Step 2

In a stockpot over high heat, warm the olive oil and add the cloves. Within 2 to 3 seconds, add the minced onions and fry on high to medium high until golden brown.

Step 3

Add the basmati rice, turmeric, black pepper, cardamom, salt and 2 cups of water. Bring to a boil, then cover and turn the heat down to low.

Step 4

Simmer for 7 to 8 minutes, then turn the heat off. Add the peas. Let the rice rest for 5 to 7 minutes. The peas will finish cooking in this time. Fluff the rice and serve.

Notes & Variations

True basmati rice with a depth of flavor and complexity comes from India — there are plenty of imposter brands, so beware.
Instead of peas, add minced spinach or celery.

Ingredients

1 cup long-grain basmati rice

2 to 3 tablespoons ghee or olive oil

1 teaspoon cloves, crushed

1/2 cup minced onions

1/2 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cardamom

1 teaspoon sea salt

1 cup peas, fresh or frozen

Step 1

Rinse the basmati rice in cold water 2 to 3 times. Soak for about 1 to 2 hours and drain.

Step 2

In a stockpot over high heat, warm the olive oil and add the cloves. Within 2 to 3 seconds, add the minced onions and fry on high to medium high until golden brown.

Step 3

Add the basmati rice, turmeric, black pepper, cardamom, salt and 2 cups of water. Bring to a boil, then cover and turn the heat down to low.

Step 4

Simmer for 7 to 8 minutes, then turn the heat off. Add the peas. Let the rice rest for 5 to 7 minutes. The peas will finish cooking in this time. Fluff the rice and serve.

1 cup long-grain basmati rice

2 to 3 tablespoons ghee or olive oil

1 teaspoon cloves, crushed

1/2 cup minced onions

1/2 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cardamom

1 teaspoon sea salt

1 cup peas, fresh or frozen

Notes & Variations

True basmati rice with a depth of flavor and complexity comes from India — there are plenty of imposter brands, so beware.
Instead of peas, add minced spinach or celery.

Tags:

20 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Tags:

20 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

For the people that love when their food smells as good as it tastes.

Here are a couple of recipes that use aromatic spices for a pop of flavor!

INDULGE YOUR SENSES.

Cardamom Chicken

Sai Bhaji

30 Min

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Asparagus Pilaf

Adding vegetables to rice is such a wonderful way to pump up flavor and nutrition that making plain rice seems almost boring in comparison. We’ve noticed children particularly like it and it’s one way to get them to eat more vegetables. A nice way to welcome spring is by mincing asparagus and adding it to the pilaf at the end of cooking. This cooks it slightly yet maintains the bright chlorophyll green color of the vegetable as it folds into the flavor of the rice beautifully. Try this rice pilaf on its own or with a curry of your choice.

120 Min

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Biryani

Biryani usually starts with marinated meat, chicken, vegetables, or beans slow cooked with warm spices, onions, garlic, and ginger to make a base masala. Tomatoes, yogurt, or coconut can be added next. On the lighter side, one can forego the onion masala and make a vibrant fragrant green herb masala, like a salsa verde or pesto (minus the cheese) for quick cooking seafood or vegetable biryanis. Rice is usually prepared separately, and can be cooked in stock or just plain water – saffron and/or warm spices like a large stick of cinnamon, mace flowers, or bay leaves can be added to the rice. I usually cook the rice with oil rather than ghee or butter as the oil facilitates the flakiness of the rice and prevents it from getting sticky. It is best to make the rice last as freshly cooked hot rice is placed over the base masala topped with nuts and dry fruits, tightly sealed, and allowed to rest for at least 20 to 30 minutes for all the flavors to meld. Here is a recipe for a simple garbanzo and vegetable biryani that can be easily adapted to the addition of meat.

25 Min

GF

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Black Truffle Pilaf

In this pilaf, the saffron and mace add a sweet note to the earthy truffle.

20 Min

GF

NF

Caramel Pilaf

This technique originates from the Sindh province, where using a touch of caramel to flavor rice with spices and seasonings is fairly common. There is some use of sugar (or jaggery) in the recipe but the final product is not sweet, just a rich and nutty flavor.

60 Min

DF

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Cauliflower Kale Pilaf

The cauliflower gets soft and buttery while it boils with the rice and the kale adds a slightly bitter hearty touch at the end.

30 Min

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Cauliflower Lentil Pilaf

The hot rice will wilt the greens and also add tremendous flavor and nutrition to the pilaf.

30 Min

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Celery Rosemary Pilaf

If you do not have celery leaves, use half a head of celery, thinly sliced.

30 Min

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Citrus Pilaf

Adding zests of orange, lemon or lime to a pilaf can magically transform it to new heights.

90 Min

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Coconut Clove Pilaf

Cloves make this a delicious and unique pilaf. Can be eaten as a meal (yes, it’s that good) or as a side.

30 Min

GF

Curry Masala Vegetable Pilaf

Use leftover rice to make this pilaf – even dried up old rice works. It’s lovely for breakfast, lunch or dinner.

130 Min

Dum Chicken Pulao

Pulao, which usually refers to meat and rice cooked together in a pot can be even more delicious especially when made in the ‘dum’ (cooking under steam) style. It is a one-pot-wonder, aromatic yet not too spicy and the Chai masala, which is slow cooked with the chicken and rice, suffuses the rice with its heady aroma. This is a big recipe but do note that the pulao tastes even better the next day.

30 Min

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Fennel Pea Pilaf

This pilaf is very good for stimulating digestion.

30 Min

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NF

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Garbanzo Kale Pilaf

This pilaf can make a great meal on its own with just some plain yogurt on the side and also tasted great the next day.

110 Min

GF

Ghee Bhat

This is a take on a traditional rice dish usually made with short grain rice and any kind of meat stock. We used brown basmati rice, which takes a while to cook but absorbs the flavor of the stock beautifully. The aromatic spices, onions and coconut add enough depth of flavor to the rice to be eaten on its own. This rice dish works well with Lamprais, the popular traditional Dutch-influenced dish from the colonial days.

90 Min

GF

NF

Ghee Drippings Pilaf

With a nutty complex aroma, ghee is the golden healing elixir of Indian cooking, touted in Ayurvedic lore to be anti-inflammatory and anti-cancer and for enhancing the flavor of spices. As with most ingredients, the better the butter the more flavorful the ghee. When making ghee the milk solids reduce and concentrate and are usually discarded. However, these milk solids are filled with tremendous flavor so they can be easily used to cook rice with or added to stews and bread doughs.

30 Min

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GF

NF

V

Golden Rice

Fragrant cinnamon and saffron balance the pungency of the fresh turmeric.

30 Min

DF

GF

NF

V

Lentil Pilaf

Can be eaten as is with a curry or can be embellished with roasted vegetables, herbs or nuts and dry fruit.

20 Min

DF

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V

Lettuce Fried Rice

Eating vegetables and fruits grown by local farmers with stellar practices is one of the best ways to build immunity in our bodies. Whether it’s by visiting neighborhood farmers markets or getting a farm share, there is no time like the present to support our farmers and ranchers — they need our business. Always looking for ways to incorporate more vegetables into our meals, at the recommendation of a friend, I tossed fried rice with torn lettuce, and it made for a delicious light lunch. The lettuce wilted every so slightly but tasted really good — and who doesn’t love a flavorful, light fried rice?

35 Min

GF

Mushroom Walnut Pilaf

This pilaf can stand on its own or can be used as a phenomenal side dish for grilled or roasted meats. Replacing water with stock gives the pilaf a lovely meatiness.

20 Min

GF

Pomegranate Pilaf

Pomegranate juice adds a slightly sweet and sour flavor to the rice however to get it to this stunning color, slice the beets thinly.

20 Min

DF

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NF

V

Pop Masala Rice

We added the zest of two oranges to the rice, but you could either leave this out or replace it with lemon or lime zest.

20 Min

DF

GF

V

Spring Pea Pilaf

A pea pilaf is as common in India as mashed potatoes in the United States. We eat it with a simple dal for dinner or on its own with plain yogurt.

30 Min

DF

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V

Spring Pilaf

Cabbage may be a humble brassica, but it is packed with plenty of essential phytonutrients and makes a great low-calorie addition to the pilaf

60 Min

GF

Squid Ink Pilaf

Squid ink is a gorgeous addition to rice or curries to create a briny ocean flavor.

45 Min

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NF

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Swiss Chard Pilaf

High in antioxidants and dietary fiber, one cup of braised chard provides more than the recommended daily dose of vitamin A. Enjoy this pilaf with soup or dal, curried lentils.

100 Min

DF

GF

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Tamarind Rice

This is an adaptation of a traditional South Indian rice that is so delicious it can be eaten just on its own. It is also good cold or at room temperature.

45 Min

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NF

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Tomato Pilaf

This pilaf can be a meal in itself, however, when paired with a creamy curry, it makes for a winning combination.

50 Min

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NF

V

Turmeric Rice

A basic rice dish but like most dishes in Sri Lanka, it is made with a bit of coconut milk.

30 Min

GF

Vegetable Pilaf

This pilaf tastes even better the next day as the flavors meld together.

30 Min

DF

GF

V

Vegetable Poha

Originally from Maharashtra, a state in the western and central peninsula region of India, poha is now enjoyed across the country in different iterations. In southern India, it is often prepared with cashews and coconut. In Gujarat, the state I was born and raised in, poha is usually cooked with onions, ginger, peanuts and fresh herbs. A bowl of steaming fragrant poha with leftover vegetables made for many a memorable breakfast during my childhood. Even though poha is made from rice, somehow it has a lighter texture but deeper flavor than cooked rice. I always keep a jar of poha tucked away in my pantry to turn into a quick, delicious meal.

45 Min

GF

NF

Yogurt Rice

A staple of South Indian cuisine, particularly during sweltering summers, yogurt rice or curd rice in its simplest form is steamed white rice tossed with plain whole-milk yogurt. It is usually eaten cold at the end of a meal to help aid in digestion and cool the palate after eating spicy, warming foods. In its most glorious form, the yogurt rice combination is tempered with ghee, mustard seeds, red chiles, fresh coconut, curry leaves, herbs, nuts, and dry fruits. There comes a time every summer when the Texas heat cries out for cooling foods like these — that time is now. This version is more like a rice yogurt salad, flavored with saffron, herbs, celery, and lots of tangy seasonings. Keep it tucked away in your refrigerator for 2 to 3 days; the flavors of saffron will only get more luscious and the yogurt rice will make a delicious snack or a side dish.

90 Min

GF

Ricotta & Pea Stuffed Karela

Once balanced and tempered with other seasonings, bitter melon transforms into a thing of beauty.

55 Min

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NF

Cardamom Chicken

This preparation is inspired by the classic Sindhi sayel chicken, which is a one-pot rustic stew with roughly chopped onions.

95 Min

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Malabar Mushroom Stew

This stew is a cross between a vindaloo and a xacuti (pronounced “shakuti”), both of which are fiery meat stews traditionally made with pork.

120 Min

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Sai Bhaji

Sai bhaji, which simply means green vegetable, is an age-old staple from the province of my vanished homeland, Sindh. After the India-Pakistan partition in 1947, like many others, my parents migrated to India dearly holding onto food customs as tender memories of their exiled community. Not the most attractive of dishes but delicious when made right, sai bhaji is popular with Sindhis because it’s easy to prepare. It is also highly nutritious with an abundance of vegetables, can be prepared with a minimum of fat and is commonly eaten during winter. As with most Indian stews, every family has its own version, but for the most part, it consists of channa dal slow-cooked with root vegetables, leafy greens, herbs and aromatic spices. I have mixed memories of sai bhaji as a child. Depending on the vegetables at hand and time allowed, my mother would fuss over it all day and lay out a luscious stew with notes of fennel, cardamom and ghee for dinner. Other times it was rushed into a pressure cooker and tasted more like vegetable gruel. I had abandoned cooking it for years, but lately I have been finding ways to bring back the magic of sai bhaji using local seasonal vegetables. Late winter and early spring is definitely the best time to make it when fresh fennel and fenugreek, which I consider integral to this dish, are in season.

30 Min

DF

GF

V

Asparagus Pilaf

120 Min

GF

V

Biryani

25 Min

GF

NF

Black Truffle Pilaf

In this pilaf, the saffron and mace add a sweet note to the earthy truffle.

20 Min

GF

NF

Caramel Pilaf

60 Min

DF

GF

NF

V

Cauliflower Kale Pilaf

The cauliflower gets soft and buttery while it boils with the rice and the kale adds a slightly bitter hearty touch at the end.

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